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The Very Best Vegetable Chilli


The Very Best Vegetable Chilli


Vegetable Chili is a favourite around our house. We like to eat it served over mashed potatoes or air-fried potatoes or rice or quinoa, or we eat it with whole-grain sourdough bread. However you want to eat it, it’s sure to be a crowd-pleaser.


1 15 oz can kidney beans (or 1.5 cups cooked)

1 15 oz can black beans (or 1/5 cups cooked)

15 oz can navy beans

28oz can diced tomatoes

8 oz mushrooms, sliced

1 onion, diced

2 stalks of celery

1 green pepper, diced

1 jalapeno

2 carrots, diced

1 vegetable cube or 2 tsp vegetable flavoured better than bouillon

1 medium-large sweet potato, diced

1 tbsp chilli powder

2 tsp garlic powder

1 tsp cumin powder

½ - 1 tsp chilli flakes

1 tsp oregano or Italian seasoning

1 tsp smoked paprika

2 tsp cocoa powder

2 cups frozen corn

3 cup chopped spinach


Add all the ingredients to a crockpot, except the corn and spinach.

Mix and cook on medium heat for about 4 hours or until the vegetables are to the desired doneness.

Add in the corn and chopped spinach and cook for another 20 minutes.



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