Nothing is cozier to eat or easier to make than a bowl of warm chili… just chop some veggies, open a few cans, and let the slow cooker do the work!

I love the addition of sweet potatoes in this recipe. Not only because they add color and flavor, but they’re also loaded with heart- and gut-healthy fiber, resistant starch, and antioxidants, plus they contain plenty of beta carotene, which your body turns into vitamin A.

To balance out the sweetness of the potatoes, fire roasted tomatoes add a nice smoky flavor, while the brewed coffee makes for a more complex and savory result. 

And, if the addition of raw cacao powder seems unusual, just look back to the thousands of years of traditional ways this amazing seed has been used. In addition to the many health benefits of cacao, it adds such depth of flavor and gives the chili a richness like you would find in a meat-based version.

Don’t let the absence of beef dissuade you! Even if you’re usually a meat-eater, eating a few vegetarian meals every week is a great way to detox. This one is super flavorful and easy to please a crowd by customizing your own fun toppings. 

That also makes this the perfect option for tailgating season. You can also freeze the leftovers so you have a handy meal when things get hectic, since they always do!

Vegetarian Slow Cooker Chili

  Meatless Mains

January 6, 2020

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

This healthy, colorful vegetarian chili is packed with nutrients and takes less than 30 minutes to get into the slow cooker. Perfect for feeding a crowd or freezing in small batches for handy single-serving meals!

• Prep: 20 mins
• Cook: 4 hrs
• Yields: 8 Servings

Ingredients

For chili:

1 Tbsp avocado oil or olive oil for slow cooker

1/2 large organic red onion, diced

2 stalks organic celery, chopped

1 organic carrot, chopped

1 organic green bell pepper, chopped

1 organic red bell pepper, chopped

1 organic sweet potato, peeled and chopped

1 organic jalapeno, seeded and finely diced (optional; can also leave the seeds for extra heat)

2 tsp garlic powder

2 tsp dried oregano

1 1/2 tbsp chili powder

1 tbsp ground cumin

1 1/2 tsp sea salt

1 tsp ground black pepper

2 tsp unsweetened raw cacao powder

2 (4 oz) cans diced green chiles

1 (15 oz.) can organic fire-roasted diced tomatoes

1 (8 oz) can organic tomato sauce

1 cup veggie stock

2 Tbsp raw apple cider vinegar

1/4 cup strong brewed coffee

1 (15 oz.) can organic kidney beans, drained and rinsed

1 (15 oz.) can organic pinto beans, drained and rinsed

1 (15 oz.) can organic black beans, drained and rinsed

To serve:

2 large avocados, peeled, pitted, and cut into chunks

1 cup unsweetened nut milk yogurt

1 cup nut-milk based shredded cheddar cheese

1/4 cup fresh chopped cilantro

2 gluten-free tortillas, cut into strips and toasted

Directions

1Lightly oil crockpot with avocado oil.

2Place all chili ingredients into crockpot and stir to combine, then cover.

3Cook on high 4 hours or low 8 hours, or until vegetables are tender. Taste and season as needed with additional salt and pepper.

4Serve with the toppings listed above in bowls along with your favorite hot sauce, so people can help themselves.

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories498

Sodium557 mg

Protein21 g

Cholesterol27 mg

Sugar8 g

Total Fat23 g

Total Carbohydrates57 g

Dietary Fiber21 g

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