Crock Pot Bean Chili

Chili is staple in the cooler months. Whether you’re trying to feed a room full of family or want to have a hot heatable meal for the rest of the week, homemade chili is the way to go. This chili recipe is entirely plant based and so tasty, spicy, flavorful, and zesty, you’ll find it hard not to go back for seconds. 

Pair with your favorite corn bread topped with your favorite apple or pumpkin butter and you’ll be in comfort food heaven.


Crock Pot Bean Chili (Vegan)
A simple crock pot recipe for flavorful spicy & zesty chili to feed the family or use for the week.
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  1. 1 40oz can kidney beans, drained & rinsed (or 4 cups cooked)
  2. 1 15.5 oz can cannelini beans, drained & rinsed (or 2 cups cooked)
  3. 1 28oz can crushed tomatoes
  4. 1 8oz can tomato paste
  5. 2 cups frozen corn
  6. 1 cup chopped celery
  7. 2 cloves garlic, chopped
  8. 1 TBSP chili powder
  9. 1 TSBP chipotle powder
  10. 1 TBSP onion powder
  1. Lightly spray crock pot with cooking spray
  2. Pour in all ingredients and mix well
  3. Cook on low for 8 hours or low for 4 hours
  4. Serve with corn bread and top with avocado if desired
Fit Cupcake
 Loaded with fiber and plant based protein, this meal is super healthy and ready for you to enjoy with minimal effort. It’s so good, I usually have it for breakfast AND lunch the next day. I love sending my husband off to work with some. 


Let me know if you try the recipe and what you think in the comments below!