Crockpot Chili Veggie Style

A hearty, comforting vegetarian chili loaded with veggies and chickpeas, thickened with nutritional yeast for a cheesy kick. Perfect for game day, gatherings, or a cozy night in.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 2-4 hours
Special Equipment: crockpot

Ingredients

• 2 Russet potatoes, parboiled or chopped very small

• 1 carrot, diced

• 2 bell peppers , roughly chopped

• 1 white onion, chopped

• 15 oz canned chickpeas, drained and cooked

• 5 oz tomato sauce

• ½ of a 10 oz light lager or pale ale or substitute with veggie broth

• 2 tbsp nutritional yeast

• Chili powder, garlic powder, Italian seasoning, cumin, and sea salt to taste

• Avocado oil or olive oil

• Optional Garnishes:

  Sliced green olives

  Chopped fresh tomatoes

• Chopped green onions

• Plant-based mayo dressing

• Tortilla chips

Directions

1. Set crockpot to high heat. Once hot, add a drizzle of oil and your chopped potatoes.

2. When the potatoes start to brown, stir in the chopped onion. Cook for about 3 minutes until the onion softens.

3. Add the rest of the chopped vegetables (carrot and bell peppers). Cook for about 5 more minutes.

4. Reduce heat to low. Add the drained chickpeas and season with chili powder, garlic powder, Italian seasoning, a pinch of cumin, and sea salt to taste.

5. Drizzle in more oil and stir in the nutritional yeast (about 2 tablespoons) to begin thickening the mixture like a roux.

6. Add tomato sauce, then slowly pour in beer or broth in small amounts while mixing, until your desired chili consistency is reached (we used about 5 oz).

7. Cover and cook on low for 2–4 hours, stirring occasionally.

8. Garnish with green olives, tomatoes, green onion, and plant-based mayo dressing if desired. Serve warm with tortilla chips.