Healthy Crockpot Chili

This healthy Crockpot chili is such an easy vegan dinner recipe for a busy night. It's full of beans and veggies, and it's finished with lemon juice, chili powder, and cumin for a delicious combination of flavors. ($.69 per serving)

Course Main Course

Cuisine American

Keyword Chili

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 245kcal

Author Annemarie Rossi

Equipment

slow cooker

Ingredients

28 oz can of crushed tomatoes
1 cup tomato sauce
30 oz cooked black beans rinsed and drained (3 1/2 cups)
30 oz cooked pinto beans rinsed and drained (3 1/2 cups)
1 medium onion finely chopped
3 ribs celery finely chopped
1 green pepper finely chopped
2 jalapeno peppers finely diced
1/3 cup coconut sugar
2 tablespoons lemon juice
2 teaspoons white vinegar
1 teaspoon mustard
½ tsp salt
½ tsp pepper
2 tsp chili powder
1 tsp ground cumin

Instructions

In a slow cooker, stir together the crushed tomatoes, tomato sauce, black beans, pinto beans, onion, celery, green pepper, and jalapeno pepper.
In a small bowl, stir together the coconut sugar, lemon juice, vinegar, mustard, salt, pepper, chili powder, and cumin. Add this mixture to the slow cooker and stir.
Cover and cook on low for 8 to 10 hours, or high for 4 to 6 hours. (Low temperature is ideal for the flavors to deepen). If you’re cooking on high, you may want to saute the onion, celery, and pepper in olive oil briefly before adding them to the slow cooker. This is optional, but will help enhance the flavors.
Taste the chili and add additional spices as desired. Serve with your favorite chili toppings.

Video

Notes

If you don’t have time to cook this in a slow cooker, you can cook it on the stove. Bring the mixture to a gentle boil, then lower the heat and simmer, covered, for an hour.

Nutrition