Vegan Crockpot Chili

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 212.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 818.6 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 11.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Vegan Crockpot Chili calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 5


    Beans, pinto, 1 cup
    Beans, red kidney, 2 cup dry
    *Brown Rice, long grain, 1 cup
    Onions, raw, 1 large
    olive oil, less than 1tsp
    Tomato Sauce, 1.5 cup
    2 cloves garlic.
    1 tsp cumin
    1 tsp chili powder
    salt and pepper
    5c water
    bell pepper, potato, whole tomatos (fresh and/or canned), carrots - optional


Soak 3c of beans overnight, covered, in plenty of water. You can add any type of dried beans you like, try black beans, white kidney, etc.
Drain the beans and rinse again to remove any remaining debris. Add them to a large crockpot.
Slice the onions and sautee with a little olive oil in a large pan with the minced garlic cloves. I used a Misto sprayer so barely used any oil. Add the cumin and chili powder. Add any of your optional vegetables, like bell pepper, potato and tomato and sautee until everything is soft. Add to the crock pot.
Add the rice, water and tomato sauce and cook for 4-8 hours on low. Season with salt and pepper as needed.
Each serving is about 1c. This recipe is great to freeze for later.

Number of Servings: 5

Recipe submitted by SparkPeople user CELLO10STAR.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.