The Best Crockpot Vegan Chili

This is the easiest – most delicious – plant based crockpot chili I’ve ever made. Recipes like this don’t make me miss the meat one single bit. Plus, I feel good knowing my family is eating a meal full of veggies! This is so easy to do. Enjoy!



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2 – 15 oz cans of black beans (drained)

1 1/2 cups of cooked lentils

3- 14.5oz cans of fire roasted diced tomatoes (don’t drain)

1 1/2 cups of frozen corn

1/3 cup of uncooked quinoa

1 medium onion, chopped

red, yellow, orange peppers. 1/2 of each, chopped

3 tablespoons of chili powder

1 tablespoon of liquid smoke (more if you like a smokey taste)

1 tsp of oregano seasoning

1 tsp of dried basil leaves

1 tsp of cumin

1 tsp of cinnamon

1 tsp of garlic powder

vegetable stock or water (amount varies to desired consistency)

*optional: top with chives + cilantro


  1. Cook lentils, drain.
  2. Chop peppers and use 1/2 of each color in the crockpot.
  3. Combine all ingredients in the crockpot and add vegetable stock or water 2 inches above ingredients.
  4. Cook in crockpot on high for 4 hours or low for 6-8 hours, stir occasionally. *Watch the water/vegetable stock level. The quinoa will soak up a lot of it, you may have to add more so it doesn’t get too dry.

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The Best Crockpot Vegan Chili- SO EASY!


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