I love using my crock pot! It’s so convenient, just add your ingredients, come back later and your meal is finished! This crock pot spicy vegan chili is super easy to make and is very filling…and spicy! I try to use fresh ingredients but today I decided that I’m going to make this chili as fast and easy as I can for everyone who doesn’t have a lot of time to prepare meals from scratch.
I basically went to my cupboards and started pulling out cans of organic food that I thought would make a great meal, and this is what I came up with. You can add different vegetables to your chili that suits your family’s likes. At times, I have just thrown things together to prepare a meal, and the results were fantastic! This is one of those meals.
You could also change up the recipe a bit and add in some quinoa or brown rice. The last time I made this chili, I did add quinoa and it was super good! The health benefits of quinoa are wonderful, so if you haven’t tried it yet, add some to your chili when you make this recipe.
This is definitely spicy so if you want to make this a bit less spicy, just cut down on the cajun seasoning and less jalapeños.
Crock Pot Spicy Vegan Chili
- 2 15 oz cans organic black beans drained and rinsed
- 2 15 oz cans organic kidney beans drained and rinsed
- 2 14.5 oz cans Hoppin' John black eye peas
- 1 15 oz can organic tomato sauce
- 1 14.5 oz can organic diced tomatoes
- 1 10.5 oz can Rotel
- 2 15 oz cans organic whole kernel corn
- ¼ cup jalapeños stems removed, diced small
- 1 large onion chopped
- 1 organic bell pepper diced
- 4 cloves garlic
- 1 Tbs Slap Ya Mama cajun seasoning
- 1 Tbs garlic salt
- 1 tsp pepper
- 2 cups organic vegetable broth low sodium
- Open black beans and kidney beans, drain liquid and rinse, place in crock pot.
- Place remaining ingredients in crock pot, except corn.
- Cook for 6 hours on high.
- Drain corn, add to crock pot.
- Cover and continue to cook for an additional hour.
Here are a couple pics that are the perfect size for pinning to Pinterest!