Vegan Recipe: McDougall’s Slow Cooker Chili

Slow Cooker Chili

Photo credit: Forks Over Knives

By Heather McDougall

We serve this chili over either baked potatoes or steamed brown rice. Prep: 20 minutes Cook: 8 hours

Ingredients, serves 6-8

2 cups dried chili beans
1 red onion, chopped
6 cloves garlic, minced
1 packet Simply Organic Vegetarian Chili Seasoning, or chili seasonings of your choice
15 ounce can fire roasted tomatoes
4 cups vegetable broth
2 cups water
1 cup fresh or frozen corn


Combine all ingredients, except corn, into the slow cooker (Crock-Pot). Cook on high for 8 hours. Add the corn during the last 15 minutes of cooking. Serve with toppings of your choice.

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