Quickie Crockpot Chili

Chili is a tough recipe for me to share. Not because I don't have one or that it's complicated, but that I'm rarely consistent with my recipe for it. It's often one of those things that gets whatevertheheck is in my fridge at the time.

Corn, bell peppers, an entire head of garlic or gigantic doesn't-matter-the-color onion. I'm very sporadic with my chili cooking, but one thing doesn't change: It's always super easy and can be tossed in the crockpot so that I can forget about it for 8 hours.

What I have decided to share with you is the bare basic recipe of mine. The seasonings may seem high, but think about those times you have next to nada in the cupboards.

No garlic, onion, fresh herbs of any kind. This is the chili for those days. From here, you can adjust it however you please by swapping out for real food ingredients or extra flavors you feel like throwing in (butternut squash and corn are a couple favorites of mine, cinnamon if you want to make the heat pop).

Lean, low fat, beautifully seasoned,

high protein chili.

Let's nom.

Quickie Crockpot Chili


  • 2 cans beans (I used 2 black, but often mix)

  • 2 cans tomato sauce

  • 1 bag Gardein crumbles (add a 1/4c water), tempeh, or crumbled tofu

  • 1T of each oregano, basil, chili powder, garlic powder

  • 2T cumin

  • 2T onion flakes

  • 1 tsp thyme

  • ½ tsp cayenne

  • Salt and pepper


This is where it gets tricky...

Throw it all in a crockpot on low for 6 hours, high for 3.


Toss it all in a big pot on the stove and let simmer for 30-40 minutes.

Adjust seasoning and salt as the taste buds want.

I topped my chili with green onion and NCN hemp hearts for the added omegas!

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My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

© 2020 by Plant Powered Anna.