Vegan Slow Cooker Chili

Nothing beats homemade chili. It is so hearty and rich that it really hits the spot on a cold day. And we have had A LOT of those lately here.

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It is also pretty healthy, so that is always a nice bonus. 🙂

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Vegan Slow Cooker Chili

  • 340g veggie meatless ground round (like Yves)
  • 1/2 cup onion, chopped
  • 1 1/2 cups sweet potato, peeled and chopped
  • 1 clove garlic, finely chopped
  • 1/3 cup green lentils, rinsed, cooked and drained
  • 1 1/2 cups red kidney beans, rinsed, cooked and drained
  • 1 celery stalk, chopped
  • 1 1/2 cups diced tomatoes
  • 2 1/2 cups tomato sauce
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 1/2 tsp oregano
  • 1/4 tsp paprika

*Note* I do not like spicy chili, so I omitted any sort of spicy ingredients. However, if you love spicy chili, feel free to add some!

In a large skillet with about 1 tbsp of olive or coconut oil, cook the ground round and onion over medium heat for 10-12 minutes, stirring occasionally. When lightly browned, remove from heat.

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Add to the slow cooker, along with the rest of the ingredients and mix until combined.

Cook on high for 4 hours or low for 7-8 hours.

When ready, serve and enjoy!

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This recipe makes about 5-6 servings.

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Nutrition information per serving (in a 6 serving batch):

  • Calories: 197
  • Fat: 1g
  • Sodium: 1,219mg
  • Fiber: 10.2g
  • Sugar: 6.7g
  • Protein: 13.6g

Have a great Tuesday!

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