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!


  • 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


  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).

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