For those cold, comfort-food calling days, I created this delicious, hearty, flavor and nutrient packed vegan, gluten free chili from whole foods, flavors and textures that I personally love. I first threw this together in my crockpot when I hosted my Life Group - all meat eaters - and the response was the same as the other night  when I hosted a 2019 Vision Board Mother-Daugher Party - "This is the best chili ever! Can I please have the recipe?" The requests keep coming in, so here you go! As with all of my recipe creations, when posting to share, feel free to sub a spice, ingredient or topping for something you really like or for somethnig you may have an allergy or aversion to that suits you better. Cheers to slow cooking, slow eating and slowing down!


2 Organic Sweet Potatoes, skinned and cubed

2 Cans Organic Black Beans

1 Can Organic Lentils

1 Can Organic Cannelli Beans

2 Can Rotele or 1 Large Can Diced Tomatoes

1 Can Organic Pumpkin (not so secret - now that I'm publishing - ingredient)

1 Can Green Chilis

1 Large Box Organic Vegetable Broth

Spices: Salt, Pepper, Nutmeg, Cinnamon, Cayenne Pepper, Tumeric, Spiced Paprika & Nutritional Yeast (All my favorites for savory dishes)


Dairy Free (or use dairy if consume dairy) Sour Cream

Pumpkin Seeds


DIRECTIONS: Add few dashes of olive oil or coconut oil to base of slow cooker/crockpot. Turn on slow cooker to LOW. Skin and cube sweet potatoes. Add to crockpot and sprinkle with sea salt and cinnamon. Add vegetble broth to cover potatos and stir. Add all remaining ingredients (except toppings) and spices. Stir and cover. Cook on low for 8-9 hours or cook o medium for 6 hours or high for 4 hours (Highly recommend slow cook on low), stirring occasionally.

Serve with love and toppings bar. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.