Hearty Chilli in the Slow Cooker

Hearty Chilli in the Slow Cooker

There’s something about dark days, chilly weather and November that leaves me wanting soup, chili and stew, every single day. I have had a craving for chili and experimented with a few vegan chili options, even trying out a pumpkin chili made with pumpkin puree, but now I think I’ve found the perfect recipe. A blend of beans, “ground beef”, vegetables and spices, and the best part is that you dump it all in the slow cooker and you don’t have to do any work!


  • 1 pack of Yves (or any veggie) ground beef
  • 2 cans of organic black beans, drained and rinsed
  • 2 cans of organic kidney beans, drained and rinsed
  • 2 cans of organic diced tomatoes
  • 2 cups organic vegetable broth
  • 1 diced yellow onion
  • 1 diced red pepper
  • 1 diced yellow pepper
  • 3 sweet potatoes, peeled and chopped into cubes
  • 2 cloves of minced garlic
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • Sprinkle of Salt to taste
  • Top with some chopped avocado

Stir everything to combine in your slow cooker and let it sit for about 5 hours on high, or 8 hours on low. This chili will freeze well, if you have any leftovers.



2016-11-07T21:45:29+00:00 November 7th, 2016|Nutrition & Recipes|0 Comments