Search US
English (US)
DonateTry Vegan
Menu US

Suggested Searches

Donate
Try Vegan
Search US
English (US)

Crockpot Chili

Sharon Gregory

A rich chili tops a baked potato

With just enough heat to excite the taste buds, this easy crowd-pleasing, crockpot chili, featuring Notcho Nocheez, is sure to satisfy hearty and comfort-food cravings. Full of fiber, protein, and flavor, this mouth-watering crock-pot vegan chili is simple to make for a crowd or freeze for future meals!

Ingredients:

  • 2 TBSP olive oil
  • 1 onion, chopped
  • ½ red pepper, coarsely chopped
  • 1 green pepper, coarsely chopped
  • 2 jalapeno peppers, chopped
  • 2 – 4 TBSP chili powder (depending on heat preference)
  • 1 TBSP ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 cans fire-roasted diced tomatoes
  • 1 can tomato sauce
  • 1 cup veggie broth
  • 1 can dark red kidney beans, drained
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can cannellini beans, drained
  • 1 jar of Classic or Hot flavor Notcho Nocheez
  • Garnish ideas: green scallions, additional chopped jalapenos, vegan sour cream, avocado

Method:

  1. In a large skillet, sauté onions in the oil for about 3 – 5 minutes until soft, stirring occasionally.
  2. To the sautéed onions, add the red, green, and jalapeno peppers and cook for about 5 minutes, stirring occasionally.
  3. To the onion and pepper mixture, add the chili powder, ground cumin, salt, and pepper. Stir well and cook for about 2 minutes.
  4. In a crock-pot*, add the diced tomatoes, tomato sauce, veggie broth, and drained beans.
  5. To the crock-pot* add the sautéed mixture of onions, peppers, and seasonings. Stir well.
  6. Cover and cook for 4 – 6 hours on HIGH setting (or 8 hours on LOW) according to your crock-pot recommendations. * If you choose to use a large stock pot instead of a crock pot, combine all ingredients in the pot and bring to a gentle boil. Reduce heat, cover, and cook for about 30 minutes (longer if desired!)
  7. Serve hot chili in bowls or mugs (or on top of a baked potato that is cut lengthwise) and top with 1 – 2 TBSP of your favorite Notcho Nocheez flavor (Classic or Hot).
  8. Optional: Garnish with vegan sour cream, chopped avocado, chopped jalapenos, and/or chopped green onions (scallions).

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary

Download Your FREE Celebrity Cookbook

Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!

Try vegan!
Woman pointing