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
- Cook lentils, drain.
- Chop peppers and use 1/2 of each color in the crockpot.
- Combine all ingredients in the crockpot and add vegetable stock or water 2 inches above ingredients.
- 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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