• Brooke Toop

Tenacity's Slow Cooker Vegan Chili

Updated: May 8, 2020


6 cups Canned Whole Tomatoes

2 cups Red Kidney Beans (cooked, drained and rinsed)

2 cups White Navy Beans (cooked, drained and rinsed)

2 cups Frozen Corn

454 grams of vegan grounds (Yves, Light Life, Beyond Beef, etc)

2 stalks Celery (diced)

2 Green Bell Pepper (de-seeded and chopped)

2 Carrot (chopped)

1 White Onion (diced)

4 Garlic (cloves, minced)

2 tbsps Cumin

1 tsp Oregano

3 tbsps Chili Powder

1 tbsp Sea Salt



  1. Add whole tomatoes with juice to the slow cooker and roughly crush with your hands. Add remaining ingredients and stir until combined.

  2. Cover and cook on high for 6 to 8 hours, depending on the strength of your slow cooker.

  3. Ladle into bowls and enjoy!



Serve it With Organic toast, quinoa, brown rice or a salad.

Storage Refrigerate in an air-tight container for 4 - 5 days or freeze up to 4 months.

Make Ahead Chop celery, bell peppers, carrot and onion ahead of time.

Extra Spicy Add 1 - 2 chopped jalapeno peppers, chili flakes or extra chili powder.

More Greens Mix in chopped kale or spinach. Stir until wilted.

Extra Toppings Top with green onion or diced avocado.

Thanks for checking out our recipe & enjoy! & Don't forget to tag us in your photos!

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