Friday, January 29, 2016

Crock-pot Veggie Chili

After I went vegan, I started experimenting in the kitchen trying to make great dishes that are convenient without any animal protein.  This is one dish I'm extremely proud of and one that I make a few times a month especially during the cold weather.  It's super easy and one you can throw in the Crock-pot and forget until dinnertime!

1-28 ounce can of crushed tomatoes
2-12 ounce cans of medium/hot chili beans (I like Simple Truth, but Bush's works too)
4 stalks of celery chopped
1 orange bell pepper chopped
Corn fresh cut from 2 ears of corn (canned just won't do)
2 Tbsp chili powder

Throw it all in the Crock-pot and stir it up.  Cook in the Crock pot for 4 hours on high (or 6-8 hours on low/medium).

So good and good for you!  Let me know if you try it out!

Do you do Meatless Mondays in your house?  Ever done a veggie chili?  Tell me about it!


  1. Veggie Chili is so good! And anything in the crockpot is awesome :) I do a variation of black bean, pinto bean, tomatoes, mushrooms, and sometimes asparagus tips. I have never done it in a crock pot though, so I need to do that. Awesome idea!

    xoxo Alexis @ Chemistry Cachet

    1. That sounds amazing! I've never used asparagus tips in chili before, but I love that may be something I try to throw in sometime! And using the Crock-pot for chili is AWESOME! I feel like the longer the chili cooks, the better the flavor. And if you've never tried fresh corn cut off the cob in the chili, you should. It's SO good! Our local grocery still has some fresh ears they sell in produce. The ears are definitely of better quality in the beginning of fall, though!