Here in western Wisconsin, fall has finally arrived. Over the weekend, there was a cool breeze, a chill in the air, and colorful leaves fell everywhere. It was the perfect weekend for a cold-weather recipe: vegan slow cooker chili.
Ben was away for the weekend, so I did my go-to weekend routine: I watched lots of movies, visited the farmers’ market, went to Target (Twice!), ordered sushi (Sweet potato sushi is simply the best!), did a DIY manicure (This combo is a great way to save money on actual manicures!), cleaned our house, did laundry, and went grocery shopping. Phew! In other words, I stayed really busy — and ended the weekend with a slow cooker recipe to last us all week!
Before going vegan, I never really enjoyed chili. As a vegan, though, beans have quickly become an everyday food — so I was really excited to try a new, vegan take on chili!
Vegan Slow Cooker Chili
- 2 Cups of Vegetable Stock
- 1 Cup of Uncooked Quinoa
- 2 Cans of Diced Tomato
- 2 Cans of Tomato Sauce
- 2 Cans of Dark Red Kidney Beans, Drained and Rinsed
- 1 Can of Light Red Kidney Beans, Drained and Rinsed
- 1 4-Ounce Can of Green Chili Peppers
- 1 White or Red Onion, Chopped
- 2 Tablespoons of Chili Powder
- 1 Tablespoon of Cumin
- 1 Teaspoon of Salt
- 1/2 Teaspoon of Sugar
- Combine all ingredients in a slow cooker.
- Cook on high for 4 hours.
Tips for Success
- This recipe can be as spicy as you’d like for it to be. I used a mild chili powder, but there are tons of chili powders in your grocery store’s spice section.
- When your chili is ready to serve, you can add any sort of toppings you’d like — like avocado or shredded, dairy-free cheese.
I absolutely love slow cooker recipes that allow you to combine all of the ingredients, cook, and serve. It’s so, so easy! I really hope you enjoy this vegan slow cooker chili recipe, and of course, if you try it out — I’d love to know! Please share a comment below if you have any questions or if you enjoyed the recipe!