Chili season is in and I’m totally ready for it! My husband and I received a last minute invite for game night last weekend and I was crunched with time but didn’t want to show up empty handed. I thought chili would go perfect with the snacks and pizza that was expected to be served that evening; happily it was. I saw chili bowls served with chips on the side. Some topped it with guacamole. Others helped themselves to pouring the chili over a pile of chips and creating nachos with it. Did anyone notice that the chili was vegan and gluten-free? Nope. My non-vegan friends were pleasantly surprised when I confessed that it was.
What I loved most about this recipe was that it only took me 10 minutes to prep everything and toss it into the crockpot. Of course, I had to go with canned beans this time, but next round I plan to use uncooked beans, so that all the ingredients can slow-cook for a few hours. Please note that you can do this on high setting for as little as 4 hours, or on low setting for as much as 10 hours.
GF Vegan Slow Cooker Chili With Black Bean & Lime
- 2 cups vegetable broth
- 2 1/2 cups tomato sauce
- 1 7oz. can El Pato tomato sauce
- 3 cups kidney beans
- 3 cups black beans
- 2 1/2 cups diced tomato
- 1/2 cup chopped yellow onion
- 3 large garlic cloves, minced
- 1 tsp. lime juice
- 1 tsp. chipotle pepper powder
- 1 tsp. chili powder
- 1/2 tsp. lime chicken salt ( or any chicken bouillon substitute)
- 1 tsp. cumin, ground
- 1/2 tsp. tumeric, ground
- 1 tsp. paprika, ground
- 1 tsp. basil, ground
- 1 tsp. black pepper, ground
- 1 tsp. salt
- 1 package soy chorizo
- 1 1/2 Tbs. tapioca flour
If using canned beans, place all ingredients into crockpot at the same time at High setting for 1 hour.
If using uncooked beans, cook on High setting for 4-6 hours or low setting at 8-10 hours, or until beans are cooked.
Tip: avoid clumps by mixing tapioca flour in a bowl with water first, before pourimg into crockpot.
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Photo: Cristina Nidome