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Slow Cooker Vegan Chili

Makes 3 Servings

Macros: 222 Cal, Fat 1g, Carbs 42g, Fibre 14g, Protein 12g


2 1/4 cups Canned Whole Tomatoes

3/4 cup Red Kidney Beans (cooked, drained and rinsed)

3/4 cup White Navy Beans (cooked, drained and rinsed)

3/4 cup Frozen Corn

3/4 stalk Celery (diced)

3/4 Green Bell Pepper (de-seeded and chopped)

3/4 Carrot (chopped)

1/3 White Onion (diced)

1 1/2 Garlic (cloves, minced)

3/4 tsp Cumin

1/3 tsp Oregano

1 1/8 tbsps Chili Powder

1 1/8 tsps Sea Salt


  1. Add whole tomatoes with juice to the slow cooker and roughly crush with your hands. Add remaining ingredients and stir until combined.

  2. Cover and cook on high for 6 to 8 hours, depending on the strength of your slow cooker.

  3. Ladle into bowls and enjoy!


Leftovers: Refrigerate in an airtight container for up to five days or freeze up to four months.

Serving Size: One serving is roughly 1 1/2 cups.

Serve it With: Toast, quinoa, brown rice, or a salad.

Make Ahead: Chop celery, bell peppers, carrot and onion ahead of time.

Kid-Friendly: Omit the chili powder and puree until smooth. Serve with tortilla chips.

Extra Spicy: Add 1 to 2 chopped jalapeno peppers, chili flakes or extra chili powder.

More Greens: Mix in chopped kale or spinach. Stir until wilted.

Extra Toppings: Top with green onion or diced avocado.

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