|Nutritional Guidelines (per serving)|
|Servings: 5 bowls (5 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 15g||54%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegan and gluten-free crockpot chili recipe doesn't skimp on the vegetables or the flavor. It's made with onion, garlic, chili powder, and cumin for flavor, plenty of beans, and it's filled up with healthy vegetables. Feel free to omit one or two of the vegetables listed and add a few more of another kind to make it up—you'll still end up with a healthy and delicious vegan chili.
The great thing about using your slow cooker to make chili (or just about anything) is how easy it is. Just chop your veggies up, dump them in, and you'll come home to a healthy and complete vegetarian meal (without a lot of fat and calories)! You can always serve it topped with a bit of your favorite non-dairy vegan cheese substitute. Many vegans like to top their chili off with nutritional yeast.
Make a double batch and get creative with your leftover chili! Need a weekday lunch idea? You may want to freeze leftover chili in individually portioned containers to bring with you into the office for a healthy, home-cooked (and cheap) lunch on weekdays.
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 red or yellow bell pepper (chopped)
- 2 carrots (grated or sliced thin)
- 1 1/2 cup corn
- 1 zucchini (diced)
- 2 cans kidney beans
- 2 (15-ounce) cans diced tomatoes
- 1/2 cup water
- 1 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- Dash cayenne pepper
- Dash Tabasco sauce (optional)
- Salt and pepper to taste (optional)
Combine all the ingredients in a slow cooker and give them a quick stir.
Cover and cook on low for about 6 to 8 hours.
Taste, and then adjust the seasonings. You may want to add a bit of salt and pepper.