Vegan Crockpot Chili

5 from 28 votes

This vegan crockpot chili can be assembled ahead and frozen for an easy slow cooker freezer meal! Made with sweet potatoes, corn, black beans, and spices; it's vegan, gluten-free, and seriously tasty!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 215kcal

Author: Denise Bustard

Equipment

6 Quart Slow Cooker

Ingredients

19 oz can diced tomatoes including juices
19 oz can black beans drained & rinsed; note 1
12 oz can corn kernels drained
13 oz can of tomato sauce note 2
2 tablespoons chili powder note 3
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon salt
6 cups sweet potato cubes 1 ½- 2 inches
1 onion diced

Instructions

Combine - Combine all ingredients in the base of a 6 quart slow cooker.
Slow Cook - Cook on low for 6-8 hours. Serve with cheese (or vegan cheese), tortilla chips, yogurt (or coconut yogurt), and avocado.

Notes

can be swapped for pinto beans, kidney beans, or even chickpeas. You can also add extra (or use a combination of two) if you want to increase the protein
we use a paprika-based chili powder blend (not spicy), not to be confused with pure powdered chilies
this refers to canned pureed tomatoes, and may be called passata in other countries. Not to be confused with ketchup!
nutrition excludes suggested toppings

To assemble ahead and freeze

Combine all ingredients in a heavy duty gallon-sized freezer bag. Squeeze out as much air as possible.
Freeze flat, then store upright in the freezer for up to 3 months.
Thaw completely before cooking using directions above.

Storage + Reheating

fridge - let cool completely, then store in an air tight container in the fridge for up to 4 days
freezer - cool completely, then portion out into meal prep containers and freeze for up to 3 months
reheat- heat in the microwave or on the stovetop until steaming hot, adding additional water as needed if it is too thick

Nutrition