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Slow Cooker Chili
In: Recipes, Soups & Stews0

Many people have been asking for an easy slow cooker plant-based, gluten-free recipe…so here we go!  This one is simple and perfect for the cooling days of winter that seem to be arriving quite quickly.  The nice thing about a slow cooker meal is that you can set it before you leave for work and when you get home at the end of the day, your meal is ready.  It’s a super easy and super delicious meal that the whole family can enjoy…if there are left-overs – this can easily be frozen for another time. Believe me, there only be left-overs if you double up on this recipe…it’s that good!

 

Ingredients:

  • 2 onions
  • 4 cloves of garlic
  • 2 cups tomato, chopped
  • 1/2 cup corn
  • 3 cups canned beans of choice (kidney beans, chickpeas…)
  • 1 Tbsp hot sauce (or more if desired)
  • Add 1 tsp onion powder
  • 1 tsp cumin
  • 2 Tbsp chili powder
  • 1 cup water

 

Directions:

  • Put everything in the slow cooker
  • Make sure the water stays below the beans (less water = thicker chili)
  • Cook 4hrs on high, then switch to another 4hrs on low
  • Enjoy with rice or quinoa
  • Top with avocado and a squeeze of lime!

~ Plant Trainers

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