Vegan Crockpot Chilli
Recipes

Vegan Crockpot 4 Bean Chili

Oil-free, Gluten-free, Nut-free, Soy-free

I know that pressure cooker’s are trendy right now but I only have a Crockpot right now and I think they’re still a good option for those who may not be able to afford the pressure cookers which can be quite expensive. I haven’t used my crockpot in a while and I haven’t made Chili in a while so this cold winter weekend was the perfect time to get out the Crockpot. A warm, spicy bowl of this 4 Bean Chili is sure to satisfy on the coldest days!
For this recipe, you’ll see I added a square of dark chocolate. This is a common ingredient in traditional Chili dishes because it can add depth of flavour and it can balance the acidity of the tomatoes. I also added in a little liquid smoke to add some smokiness. 
This recipe takes a longer time to cook but once you get everything in the pot, you can walk away and move on to other things. I made this recipe for my meal prep and once I got it in, I moved on to making my other meal prep recipes. With the Crockpot, you also have to option of letting your recipe cook while you’re away from your house. This could me convenient for a day where you can throw everything in during the morning and then you leave for your work day and come home to your dinner ready to go! I cooked this in about 4 hours by keeping it on high for a period and then switching to low heat, but you could leave it on low or warm for longer periods. 
If you’re not already following my instagram, @nicolemgallant, I’ve started to post my meal prep to my stories on Sunday’s and there may be some simple recipes from my meal prep that I won’t post on the blog. I’ll post the recipes in my stories and you can screenshot them. I’m also going to post the grocery list you will need to make all the recipes for that weeks meal prep.
If you try my Crockpot 4 Bean Chili recipe, let me know in the comments below 😊 

Recipe

What You Need

1 Crockpot
Pan for sautéing

Ingredients

1 yellow onion, diced
4 cloves garlic, minced
1 green pepper, chopped
2 28 oz. cans fire roasted tomatoes (preferred but regular diced tomatoes will work as well)
1/2 cup low sodium veggie broth
2 tbsp tomato paste
1 19 oz. can black beans
1 19 oz. can red kidney beans
1 19 oz. can black eyed peas
1 19 oz. can romano beans
3 tbsp chili powder
2 tsp cumin
2 tsp paprika
1 tsp oregano
1/4 tsp cayenne
A couple drops of liquid smoke (optional)
1 square of dark chocolate or 1 tbsp dark chocolate (or sub 2 tsp unsweetened cocoa powder)
1. In a frying pan, sauté the onion in 2 tbsp of the veggie broth. You may need to add another 2 tbsp of veggie broth if there is any sticking or if it cooks down before the onions are translucent and cooked. Once the onions are translucent, add the garlic and sauté for about 30 seconds. Transfer the garlic and onion to the Crockpot.
2. Add canned tomatoes, 1/4 cup of veggie broth, tomato paste, all the beans, all the spices, the dark chocolate and the liquid smoke, if using. Stir to combine everything. 
3. If you want to cook in 4 hours, turn to heat to high for about an hour and then lower to low heat. If you want to cook over a longer period, turn heat to low.
After your desired cook time, the Chili is ready to serve. Enjoy!
Notes:
– You can adjust the spices and add more or less of them to suit your taste.
– You can also add a hot pepper or a hot sauce to make it spicier if you wish

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