5 Ingredients or Fewer

Simply Vegan 2-bean Crock Pot Chili

February  6, 2015
Author Notes

I created this recipe while on the Daniel Fast during the Super Bowl of this year. It's a fix-it-and-forget-it meal that's simple, satisfying, and couldn't be healthier. I winner on all sides! —Kelly Minyard

  • Serves 4-6
  • 1 cup Dry black beans (or 2 cans, drained and rinsed)
  • 1 cup Dry kidney beans (or 2 cans, drained and rinsed)
  • 2 cans chili-spiced diced tomatoes, undrained
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons olive or coconut oil
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1-2 cups vegetable stock (or water)
In This Recipe
  1. If using dry beans, soak and cook according to package directions prior to putting in crock pot.
  2. Saute bell pepper, onion, mushrooms, and garlic in oil of choice until soft.
  3. Combine all ingredients in crock pot, adding stock or water until mixture reaches desired consistency. Because all ingredients are pre-cooked, cook time depends on personal preference and time constraints, but 4-10 hours at a low heat is recommended (the longer, the better).
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