Brooke Marie

Cook. Explore. Eat. Repeat
A deliciously simple and fresh Vegan Crockpot Chili full of fresh California produce. | | The Babbling Brooke
Slow Cooker

Vegan Crockpot Chili

Vegan Crockpot Chili

Chili is one of those hearty recipes that fills you up with healthy vegetables and doesn’t really need meat to make it delicious and filling. This vegan crockpot chili is full of California fresh produce and really pays homage to the delicious produce that our beautiful sunny state has to offer.

This recipe has been inspired by my collaboration with Cultivate California, where I got the opportunity to scour my local farmer’s market (like I do almost every weekend) for the freshest, most beautiful, organic produce our community farmers bring us each weekend. There’s also so much to choose from and the spread is just gorgeous!

This is the beautiful California Produce I used to make my vegan crockpot chili recipe!

California farmers and ranchers play a critical role in growing the delicious, healthy, safe and affordable foods that feed families across California and the U.S. Did you know that California grows nearly half of the fruits, nuts and vegetables grown in the U.S!? It’s pretty crazy to think about that.

People are in love with the produce out here because it’s fresh and delicious, and organic produce is easy to come by. I’m in love with California’s produce because it’s readily available for all of my delicious recipes!

California Fresh Produce for my Vegan Crockpot Chili Recipe! I love California produce.

Although there is some debate in the lack of water here in California related to agriculture, California’s farming and ranching community is highly aware of the need to make the most of our natural resources and are committed to using water efficiently and responsibly.

Although the state knows that water is in high demand at the moment, California farmers and ranchers are consistently looking for innovative ways to use water responsibly to put food on the plates of Californians. Without water for California farms, we wouldn’t have fresh food available like these beautiful berries below.

Farm Fresh Produce

If you’d like to learn more about California Agriculture you should definitely check out Cultivate California! They’re the ones sponsoring this post and inspiring us all to appreciate the California grown produce we are so lucky to be able to enjoy!

To celebrate our ability to enjoy the produce-full beauty of our California Farmer’s Markets, I decided to make a vegan crockpot chili full of all of these beautiful veggies! You can definitely add in fresh California grown ground turkey or ground beef if you’re a meat eater, but I wanted to celebrate the veggies in this one.

Me picking up farm fresh produce for my vegan crockpot chili!

For this vegan crockpot chili I started with all of my personal favorite chili vegetables and legumes! Carrots, onions, cabbage, garlic, tomatoes, bell peppers, jalapeños, kidney beans and kale.

The ingredients for this vegan crockpot chili are fresh and purchased from the farmer's market!

This recipe is simple thanks to the beautiful creation that is…the slow cooker/crockpot. This magical appliance makes life simple because all you have to do is chop your veggies, toss everything into the pot and set it and forget it!

To start the meal prep you’re going to chop up your veggies. I generally peel my carrot and tomatoes before chopping. De-rib your kale and chop as well. Next, toss everything into your crockpot and mix. Season to taste with salt, pepper and chili seasoning.

All of the ingredients for this vegan crockpot chili into the crockpot!

Turn your crockpot on high and cook for 2-3 hours.

This vegan crockpot chili is so fresh and full of flavorful California produce! Top with avocado, lettuce, radishes, cilantro, red onion and you've got a full, hearty meal!

Yum! Just look at how beautiful these vegetables are!

A delicious spoonful of vegan crockpot chili! | | The Babbling Brooke

This recipe made about 4-6 servings, so I’ll have a ton leftover! I think I’ll freeze these leftovers and add in beef and use it to make leftover chili fries, leftover chili scrambled eggs and much, much more!

Vegan Crockpot Chili


  • - 1 can of red kidney beans
  • - 1 can of dark red kidney beans
  • - 1 medium carrot - peeled and diced
  • - 1 fresh tomato - peeled and chopped
  • - 4 stalks of celery - chopped
  • - 1 can of diced tomatoes in juice
  • - 2 tablespoons tomato paste
  • - 2 cups vegetable broth
  • - 2 tablespoons chili seasoning (cumin, chili powder, oregano, thyme, garlic powder, onion powder, paprika) or 1 package
  • - 4 leaves of kale chopped
  • Toppings
  • - Avocado
  • - Cilantro
  • - Radishes
  • - Lettuce
  • - Chopped red onion


  1. To start, peel your tomato and carrots and chop. Remove the ribs from your kale and chop.
  2. Place all of your ingredients into your crockpot and cook, on high for 2-3 hours. I like my vegetables to still have a bit of bite to them. If you like it softer, cook for longer!
  3. Top with fresh avocado, radishes, cilantro, lettuce and chopped red onion.
  4. Enjoy!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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