vegan crockpot chilli
mm mm mmmm yes that’s right folks… autumn is really upon us, and i am so happy to finally again be cooking up some heart-and-belly-warming meals. seriously, i have been on like a soup craze for the past month and i’m loving it. the possibilities with soup are really endless… just choose a veggie and you will find thousands of different recipes on pinterest, and they’re all so easy to make too! it’s the best!!
all of that being said, i haven’t yet made my very own soup recipe (yet! stay tuned!!)… BUT i did make my own vegan crockpot chilli that i’ll be sharing with you today! chilli is the simplest thing ever… especially if you have a crock! very very minimal prep… and the recipe yields enough to last you a while! god bless.
i like to keep these intros short… so without further ado… let’s get cookin’!
here’s what you’ll need:
1 tbsp olive oil
1 yellow onion
1 bell pepper (i used red)
1 tbsp minced garlic (about 3 cloves)
2 tsp paprika
2 tsp cumin
1 tsp coriander
1 tsp chilli powder
1 tsp cinnamon
pinch cayenne
salt & peppper
2 tsp maple syrup
1 large can diced tomatoes
1 large can crushed tomatoes
2 cans of beans
(ignore the can of tomato paste in the photo - i thought i was going to use it but didn’t lol)
how to make it:
start by finely dicing up your pepper & onion.
heat your 1 tbsp of olive oil on a medium saucepan over medium-high heat, and sauté the pepper and onion for about 5 minutes, until they soften.
while they cook down, feel free to add both tomato cans and bean cans (please drain & rinse the beans!) to your crockpot*.
to the pan, add the 1 tbsp of garlic, 2 tsp maple syrup, and all of your powdered spices (2 tsp each of paprika & cumin, 1 tsp each of coriander, chilli powder & cinnamon, pinch cayenne, salt & pepper). give this a good stir, and cook for 2 more minutes, until fragrant.
add these sautéed veg into your crockpot, give everything a good stir to incorporate it all, and set your cooker to the low setting.
leave the flavours to marinate and cook-in for about 6 hours, and your chilli is ready to be served!
*if you don’t have a crockpot, this recipe can easily adapt to a regular pot… just keep it all at a simmer for at least 2 hours to let the flavours absorb!
some of my favourite ways of serving chilli is over rice, topped with shredded cheese or chives, or with an over-easy egg!
as always, let me know if you make it & give me any feedback!
