Vegan Crockpot Chili - Variation 2 (GF) (V)
I think most of you know by now that my crock pot isn’t going anywhere at this point! I know it gets a bad wrap because of the length of time it takes to cook but think about it, nothing else gives your home that welcoming vibe like a crock pot! I quite enjoy it and more importantly the aroma that fills our home and the hallway leaves something to be desired!
Yes, at some point I will get an Instapot, some day! At this point I don’t have extra room for more appliances but in an ideal world I’d have both! But for now, its just the slow cooker!
For that, I’m going to continue to post recipes that work for a crock pot because I know a lot of people have them and I get requests for recipes all the time. You can probably do the same recipes in a shorter time in an instapot if you prefer so go at it! If you do, let me know if it works! I’d love to hear!
This one is one of my favorites in the winter time and its super hearty, filled with fibrous beans and legumes and keeps me satisfied for hours! Not only that, I make a huge crock pot full and I have lunch and dinner for a couple of days for myself, my husband and my child!
So although the cook time is 8-12 hours ( I give a range because you can turn up the heat to high to speed it up towards the end or let it cook the whole day) the prep time is only 15 minutes and you just dump and cook! Soooooooo easy!
I find it to be a great thing to have cooking on the weekends while I’m home cleaning and doing work at home or during the week even if you are working all day or in and out its a great option either way!
If you want to follow along I posted a link that I posted on YouTube so that you could all see the full tutorial and descriptions if you choose!
Ingredients:
2 cups of dry kidney beans (rinsed)
1 cup dry quinoa (rinsed)
1 can Great Northern Beans (rinsed)
1 cup dry lentils (rinsed)
3 stalks Celery (chopped)
1 Green pepper (chopped)
2 Cloves Garlic (chopped)
3/4 - 1 full onion (chopped)
3 medium sized carrots (chopped)
4 cups Vegetable Stock (or chicken or beef)
6 cups water
3 fresh sage leaves *optional
1- 4 oz can tomato paste
1 tsp black pepper
Directions:
Add 6 cups of water and 4 cups of *stock to slow cooker
Rinse quinoa, beans and lentils and add to the slow cooker
Rinse and chop celery, pepper, onion, garlic and carrots and add to slow cookers
*optional chop sage leaves and add to mixture along with black pepper and tomato paste
Stir and set on LOW for 8-12 hours. I give a range here because I did this for 9 hours and it was thick and hearty and not mushy at all. You could go another 1-2 hours if you needed to on low. If you want to speed it up, move it to high after 6 hours and cook for another hour.
Stir and serve! Top with avocado for a nice creamy consistency and enjoy! I’d love to hear feedback! Let me know if you try it! TAG me on Facebook or Instagram @AngieReneeFitLife !
