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5 from 1 vote

Crock Pot Spicy Vegan Chili

Course: Comfort Food, Main Meals, Organic
Cuisine: Plant Based, Vegan, Whole Foods
Calories:
Author: Terri

Ingredients

  • 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

Instructions

  • 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.

Notes

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.