Easy Vegan Chili

I made this chili a while ago and never really bothered to post it, so I am doing it now! I was inspired by High Carb Hannah’s “Thick Hearty Vegan Chili” recipe (I’ve been on a real HCH kick lately… has anyone seen her mukbangs?!), so I decided to make some delicious filling chili. You can honestly add pretty much whatever you want to chili – any kinds of beans, veggies, or spices you like. Chili is sooooo easy to make and is extremely hard to mess up! That is why I love it!

Easy Crockpot Chili

1 small onion, diced

4 potatoes, peeled and diced

1 can kidney beans

1 can black beans

1 can corn

1 cup red lentils

1 cup quinoa

3 cans diced tomatoes

4 celery stocks, chopped

2 tbsp chili powder

1 tbsp vegetable boullion

4 cups water (or more if needed)

Add all ingredients to a crockpot and allow to cook on high for around four hours. Check the chili periodically to stir and add water if necessary (the lentils and quinoa soak up a lot of water). Once the chili is finished cooking (it should be thick), add salt and pepper to taste, any desired spices, then enjoy!