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.
It is also pretty healthy, so that is always a nice bonus. 🙂
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.
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!
This recipe makes about 5-6 servings.
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!