Crock Pot Spicy Vegan Chili
Recipe type: Main Meals, Comfort Food, Organic
Cuisine: Vegan, Whole Foods, Plant-Based
  • 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 jalapeƱos, 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
  1. Open black beans and kidney beans, drain liquid and rinse, place in crock pot.
  2. Place remaining ingredients in crock pot, except corn.
  3. Cook for 6 hours on high.
  4. Drain corn, add to crock pot.
  5. Cover and continue to cook for an additional hour.
Both Slap Ya Mama and Hoppin'John Black Eyed Peas I bought at Walmart.

I wanted to thicken up my chili, so I added 2 tablespoons of whole wheat flour to a small bowl and whisked it with ½ cup of almond milk. Then I added it to the chili to thicken up the liquid.
Recipe by Great Grub, Delicious Treats at