62 Calorie Vegan Crock Pot Vegetable Chili


Over the 4th of July weekend, I took the time to prepare a crock pot chili.  I shopped around the grocery store throwing everything I thought would work  into the cart. It came out pretty darn good. I contemplated on keeping the recipe all to myself for a chili cook-off! My dad won the chili cook-off in Hawaii three years in a row when I was a kid. I mean it is in my blood. But that would have been inconsiderate, so I decided to share.

This chili is still surviving in our fridge. Both of us have been eating it for the past week.The flavor just gets better and better as it marinates.


You will need:
*1 1/2 Onion, *5 Garlic Cloves *1 Medium Sweet Potato, *2 Bell Peppers, *1 Large Zucchini, *1/2 Cup Chopped Green Onion, *4 Medium Stalks Celery, *1 Cups Organic Tomato Soup *2 Cans Fiesta Corn *2 Can’s Zesty Diced Tomatoes, *2 Jalapeno Peppers, 2 Cans Red Kidney Beans, *1 Can Tri-Color Beans, *1 Can Black Beans, *5 Cups Tomato Sauce, *1 Cup Tomato Paste, *1/4 Cup Olive Oil, *1 Bag Meatless Crumbles (Or cooked ground turkey), *1/4 Cup Chili Powder, *1 Tablespoon Ground Black Pepper, *1 Teaspoon Garlic Salt, *1/2 Tablespoon Ground Cinnamon, *3 Stevia Packets.

I used a 6 quart crock pot. If your is smaller, divide the recipe in half. 


-Dice up vegetables and add them to your crock pot.

-If you want your chili extra hot, do not remove the seeds from the jalapeno. If you want it mild, remove the seeds.


-Drain the beans and add them into the crock pot with the corn.


-Add the cans of diced tomato to the crock pot. Do not drain.


Combine the garlic coves, spices, olive oil, tomato sauce, tomato paste, tomato soup together.


-Pour the spices and tomato mixture into a blender and mixed together.

-Pour the tomato sauce into crock pot slowly.

-If your crock pot starts to fill to the top cook for an hour on high. As the vegetables cook down, add the remaining sauce.

-Cook on high for 5-6 hours.


-While the chili is cooking, defrost the meatless crumbles.


-Add them in one hour before serving.


Serving Size: 1/2 Cup (Recipe makes 48 Servings)

Nutrition Per Serving: 62 Calories, 1.4 g Fat, 10 g Carbs, 4 g Fiber, 3 g Sugar, 3 g Protein, 292 mg Sodium (if you use all low sodium beans)

This recipe is so low in calories that you can dive in for more cups or enjoy a couple slices of healthy homemade cornbread! This recipe was so tasty I dove in for seconds, maybe thirds, but I won’t admit to anything.

I’ll be posting my cornbread recipe right after this!

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  • Karla

    Hi, Taralynn! I’m a huge fan of your page and I am SO happy to see that you’re adding some vegan recipes on your blog! I’ve been vegan for about 7 months now and I find this lifestyle to be so stree free and healthy for me! But I would like to make a recommendation for vegan recipes: while you’re recipe looks healthy and low fat, it’s also low in carbs… A successful vegan diet will comprise of high carbs like fruits, veggies, rice, pasta, and potatoes, and low in fats and proteins like avocados, no oil, no meat, dairy, fish, or eggs. So while your vegan chili adds lots of yummy nutients, it’s lacking carbs… Our bodies #1 source of energy. So my recommendation is to add some carbs to your meal… Maybe add some potatoes in the chili or serve it over some rice! Eating wholesome and clean carbs will ensure that you stay full and fueled up for the day! For more information, please look up and watch freelee the banana girl’s videos on YouTube! Happy healthy vegan is great too! Essena oneill is someone I think you’ll really love! There are so many great vegan channels to watch! I hope you take some time out of your busy schedule to look into Veganism! It’s seriously been life changing! Lots of love!!! -Karla

    Reply to Karla
  • tina snyder

    Hi there this looks like a super great recipie! Always looking for more ways to include veggies into the diet but do not eat any soy. I am not opposed to using the ground turkey sub, but I did not see an amount listed. Also if I wanted to to make it completely vegetarian could I sub out something out instead of the meatless crumbles? Any suggestions? Thanks.

    Reply to tina snyder
  • boyfriendlovedit

    I am a vegan and my boyfriend is a meatatarian. I made this chili and he had no idea it was vegan! I am going to do this more often! Thank you!

    Reply to boyfriendlovedit
  • betsy

    Thank you for this recipe. My family loved it-I added ground turkey and it was still gray.

    Reply to betsy
  • brain ammo

    Appreciate the recommendation. Let me try it out.

    Reply to brain ammo
  • Nicole

    Eep! I’m so excited that you transferred this recipe from your old blog to your new blog! I used this and made SO much last summer while my husband was deployed, it lasted me months and I was eating healthy and working out – and ended up losing over 20lbs 🙂 I paired it with low fat cheddar cheese (1/4 cup) and a 1/4 cup non fat plain greek yogurt as a substitute for sour cream. So yummy, thank you so much Taralynn!

    Reply to Nicole

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