Crock Potato Chili

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Crock Potato Chili

Yield: 4

Crock Potato Chili

This is a different spin on chili. A hearty meal filled with a bunch of good stuff. It is a little spicy, so check out the preparation notes for adjustments. Don’t forget to soak your beans the night before!


1 regular red bell pepper (chopped)

16 regular brussels sprouts (chopped)

5 cloves garlic (peeled & pressed)

1 large yellow onion (chopped)

1 regular sweet potato (cubed)

1 regular parsnip (peeled and cut into small cubes)

1 cup chickpeas (rinsed and soaked overnight)

2 15 oz cans diced tomatoes (low sodium)

1 4 oz can green chilis

1 cup veggie broth (low sodium)

1 Tbsp Sugar Free Syrup

1 Tbsp chili powder

1 Tbsp cumin

1 tsp black pepper

1/2 tsp dulse


  1. Remove any pebbles from your garbanzo, rinse and soak overnight covered. Or if you forgot, just use canned garbanzo beans. Baby steps, right? )
  2. Gather all your ingredients.
  3. Chop all your veggies and peel your garlic.
  4. Measure your spices, veggie broth, syrup, and open your canned goods.
  5. Place all the ingredients in your crock pot and cook for 5-6 hours on high.
  6. Serve with green salad.


  1. Rachel Smith says

    Made this last week. It was super yummy! Love it. However it says yield 4 (servings?). It made a LOT!

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