Crocktober: Easy Vegan Crock Pot Chili Recipe

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Crocktober! I love this silly word.  But even more, I love that it inspires me to write more recipes to share with all of you.  Like our Easy Vegan Crock Pot Chili recipe!

This week’s recipe is one of our house favorites. I love to take all of the leftover veggies out of our garden and make a hearty chili for my family.

What is Crocktober?

October is the time of year when our lives are still hectic, the weather is cooling off, and many of us start to pull out our slow cookers and reach for hearty warm recipes to come home to. 

Here on Dancing With Fireflies, we like to take this time to share our favorite family recipes and even a few from other fabulous food bloggers from around the internet!

Happy Cooking!

Vegan Chili in a Crock Pot

In our home, we love to cook.  But sometimes it is just easier to dump everything in the slow cooker and let it cook away for a few hours.  And the house fills with the amazing smells of dinner ready to eat!

This easy vegan chili recipe is so simple and good, even the kids can make it. We started teaching our kids to cook when they were very young and now that they are all grown up, I love knowing they enjoy being in the kitchen and make great meals for their friends and families. 

I love the fresh light taste that can be customized to your spice level. 

We always add enough hearty veggies to it that nobody ever misses the meat because this chili stands up without it!

Good For Groups!

Many of us are looking for recipes that we can share with our friends and family. What I love about a good vegan chili is that it is good for so many different diets. From vegan to gluten-free, you don’t need to add anything to the main pot. But you can bring along some yummy toppings to kick it up!

Our Easy Vegan Crock Pot Chili is an easy recipe you can throw together in the morning and come home to enjoy in the evening.

It’s the best vegetarian chili that is full of flavor and easy to customize to your tastes.

Thinking of hosting a fall get-together? Check out our Fall Decor Post for some fun decorating tips!

Fresh Tomatoes taste better than canned in vegan chili!

Because tomatoes and chilis are the main taste in this recipe, we suggest using fresh ingredients. 

Many recipes call for canned tomatoes. But we always have a ton of fresh or canned tomatoes on hand that we preserved ourselves from our garden. Using fresh tomatoes is easy in your recipes.
 
 
You can quickly peel them using boiling water and a bowl of ice water.  Simply core, make an X on the bottom and with a slotted spoon slip the tomatoes into boiling water for 30 seconds.
 
The peels will start to slide right off! Take them out and put them in ice water, then you can gently pull the peeks away from the tomatoes.

Here are a few of our favorite Slow Cooker cookbooks

Fun Topping Ideas:

  • Corn chips
  • Jalapenos
  • Celery
  • Crispy Onion Straws
  • Corn Relish
  • Olives
  • Avocado chunks
  • Rice

Non-Vegan Toppings:

  • Sour cream
  • Cheese
  • Croutons 

Vegan Crock Pot Chili Recipe

CategoryDifficultyBeginner

Yields6 Servings
Prep Time5 mins

Ingredients

 2 tbsp Extra Virgin Olive oil
 4 Cloves of garlic minced
 13 tbsp Chili powder. The more you add, the spicier it will taste.
 1 tsp smoked paprika
 2 tbsp Cumin
 1 Zucchini, diced
 3 Bell Peppers, diced
 1 lb Fresh tomatoes, diced
 1 can of Tomato paste ( 8 oz)
 3 cups Potatoes, diced
 1 lb Mixed chili beans – I used dry beans and re-hydrate in my Instant Pot You may use 1 15 oz can kidney beans lightly drained AND one 15 oz can of black beans lightly drained.
 2 cups Veggie broth
 34 chili peppers or jalapenos

Directions

1

In your Crock-Pot ( Slow cooker ) combine all of your ingredients and stir well to combine. We use a 6 quart Crock-Pot.
This recipe is packed full of filling foods. By adding potatoes, this will make the chili very filling.

2

We suggest adding 3 cups of veggie broth. But if you like your chili thicker, add less. If you like it thinner, add more!

Also, feel free to include more spice if you like it spicier.

3

Set cook time to 6 hours. Go do something nice for yourself. You made dinner already!

4

Serve hot. We love it over rice or corn chips!

If you liked this recipe, we would love it if you would share it!

If you make this recipe, be sure to snap a photo and hashtag it #DancingWithFireflies. I'd love to see what you cook!

Ingredients

 2 tbsp Extra Virgin Olive oil
 4 Cloves of garlic minced
 13 tbsp Chili powder. The more you add, the spicier it will taste.
 1 tsp smoked paprika
 2 tbsp Cumin
 1 Zucchini, diced
 3 Bell Peppers, diced
 1 lb Fresh tomatoes, diced
 1 can of Tomato paste ( 8 oz)
 3 cups Potatoes, diced
 1 lb Mixed chili beans – I used dry beans and re-hydrate in my Instant Pot You may use 1 15 oz can kidney beans lightly drained AND one 15 oz can of black beans lightly drained.
 2 cups Veggie broth
 34 chili peppers or jalapenos

Directions

1

In your Crock-Pot ( Slow cooker ) combine all of your ingredients and stir well to combine. We use a 6 quart Crock-Pot.
This recipe is packed full of filling foods. By adding potatoes, this will make the chili very filling.

2

We suggest adding 3 cups of veggie broth. But if you like your chili thicker, add less. If you like it thinner, add more!

Also, feel free to include more spice if you like it spicier.

3

Set cook time to 6 hours. Go do something nice for yourself. You made dinner already!

4

Serve hot. We love it over rice or corn chips!

If you liked this recipe, we would love it if you would share it!

If you make this recipe, be sure to snap a photo and hashtag it #DancingWithFireflies. I'd love to see what you cook!

Easy Vegan Crock Pot Chili
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