Crock-pot Vegan Chili

The weather is certainly cooling and it's time to start cooking those hearty nourishing meals. One of my go-to's is chili. The crock-pot makes it so simple to batch cook and have a delicious meal at the end of the day. I've added to this recipe some perhaps odd ingredients, however I love adding nourishment and extra nutrition wherever I can, chili seems like just the place! You will see psyllium husk this is for added fibre, sea veggie flakes for iodine and turmeric for anti-inflammatory proprieties.


1/2 head of cauliflower

3 sweet peppers

1 container of mushrooms

1/2 sweet potato

1 cup of quinoa

3 cups of water

1 large can of kidney beans

1 small can of cannellini beans

4 tbsp chili powder

2 tsp cayenne (optional - spice to taste)

2 tsp salt

2 tsp pepper

2 tsp cumin

1 tbsp turmeric

1 tbsp sea veggie flakes (optional)

1 tbsp psyllium husk (optional)

1 tbsp maple syrup Chop up the veggies and add them into the crock-pot. Fill the rest of the pot with all of the other ingredients. Leave the quinoa dry and keep the sweet potato uncooked. They will both cook over time. Place crock-pot on high for 6 hours. Stir occasionally. Top with cilantro, green onion, pumpkin seeds, avocado, whatever you wish!

Bon appétit

 FREE Vegan Intuitive Eating Starter Guide 

Emily Manuel, B.A, RHN, CYT

  • White Facebook Icon
  • White Instagram Icon

© 2021 by Emily Manuel. Proudly created with