Super Easy Vegan Crockpot Chili


I did my first Facebook LIVE video which was really fun and wanted to post it here if anyone wanted to follow along and wanted tips on creating easy, healthy meals for you and your family!

I hate when veggies and food go to waste! We spend Billions of dollars in the US to take care of this wasted food and we can do our part in helping to reduce that! First step is to buy more within what we will actually eat. 1.) Plan ahead and prepare your grocery list. 2.) Try to stick to your planned meals through the week. 3.) take all of the food that hasn’t been eaten or is on the verge of being spoiled and create something like the recipe below!

I would love to create a weekly series on this if I see there is an interest so please let me know if this is something you find helpful!

Below is the written recipes with the full ingredient list and directions to follow along with the video!


  • 2 cups Quinoa (rinsed & drained)

  • 1 cup red lentils (rinsed & drained)

  • 2 tbsp avocado oil (or your favorite oil)

  • 3-4 fresh basil leaves chopped

  • 1-2 garlic cloves chopped

  • 1 can organic black beans (rinsed & drained)

  • 4 cups low sodium vegetable stock

  • 2 cups water

  • 1 - 16 oz can red sauce

  • 1 red bell pepper

  • 3 rainbow carrots (peeled & chopped)

  • 1/2 onion

  • 1 tsp sea salt

  • 1 tsp black pepper


  1. Rinse, chop and prepare all of your ingredients above as stated. Bring crock pot to low heat. Add all the ingredients, stir and let cook for 4-5 hours on low heat. Stir well and remove from heat. Enjoy! Save for lunches and dinners for the next 2-3 days!