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EASY VEGETABLE CHILI (CROCKPOT OR STOVETOP)

easy vegetable chili served warm from the crock-pot

Not only is this vegetable chili easy to make using a crockpot or stovetop, but it’s also oil-free, and of course as delicious as can be!

Ingredients

optional toppings

Instructions

Crock-Pot: Place ingredients into the bottom of a 4 – 6 qt. slow-cooker and give a good stir. Cook on high for 3 – 4 hours, or low for 5 – 7 hours.

Stovetop: Place ingredients in a large dutch oven or pot, give a good stir, bring to a boil, reduce heat to low and simmer for 1 to 1 and 1/2 hours, stirring occasionally.

To serve: Serve with toppings of choice.

Serves 4 – 6

NOTES:

If you don’t have tempeh, use 1 can (14 oz.) pinto beans.

If you’d like to add another vegetable, try adding the optional diced bell pepper (any color will do). Or, add in a diced zucchini.

If you don’t have quinoa, you can omit it and use 2 1/2 cups of water instead of 3.

Add a jalapeno, seeds removed and diced, when cooking the chili for extra heat and flavor. Add the jalapeno when adding the other vegetables to the pot.

It’s great served over top a baked sweet potato for variation.

 

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