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Slow Cooker Creamy Avocado Vegetarian Chili

Slow Cooker Creamy Avocado Vegetarian Chili

This Slow Cooker Creamy Avocado Vegetarian Chili is loaded with veggies and plant-based protein and requires only 20 minutes to prep and 3 hours to cook! Thick, creamy and chunky, it’s the perfect clean eating meal for weekly meal planning, family gatherings or game day!

Scale

Ingredients

Instructions

  1. Prepare and add all the ingredients to your slow cooker, except the avocado. Stir until combined and cook on high for 3 hours.
  2. Once cooked, add some of the chili liquid from the slower cooker to a blender with the avocado and blend on high for 30 seconds. Add the creamy avocado mixture to the chili and stir until combined. Leave the chili warming in the slow cooker for another 10-15 minutes. Serve and enjoy!
  3. Store any leftovers in the fridge and enjoy within 3-4 days. (You could freeze this chili, but I prefer not to as the tomatoes and mushrooms will make the chili runny when it defrosts).

Notes

  1. This chili isn’t overly spicy, so if you like it with a bit more heat, feel free to add additional cumin, red pepper flakes, or other spices likes chili powder, chipotle pepper or cayenne pepper.
  2. If you prefer your veggies a little softer and don’t mind the mixture going a little mushy, you could cook this chili a little longer in the slow cooker.
  3. I know you really shouldn’t take the lid off the slow cooker while your food is cooking, but I like to take the lid off at the mid-way point to stir the chili to ensure all the ingredients cook evenly.