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I couldn’t think of a heartier October dinner then this Healthy Slow Cooker Chipotle Bean Chili. Nothing beats a slowly simmered chili on a cold October day. Made with four kinds of beans, bell peppers, smoky chipotle peppers, and served with plenty of sharp cheddar cheese. This bowl of chili is a hearty, healthy, and cozy vegetarian meal (or vegan, if you’d like) that you can feel good about eating. Just be sure to serve with a side of fresh homemade 5 ingredient beer bread. It’s a must!

overhead photo of Healthy Slow Cooker Chipotle Bean Chili

Alternative recipe title? Chichi’s Chili. Also known as Lyndsie’s Chili, because this recipe was one hundred percent created because of her. Lynds is my sister-in-law, but she’s always my best recipe adviser. Always telling me to make this or that, hold off on the sweet potatoes, try some Indian cuisine, and tells me whether or not my crazy recipe concepts sound delicious…or just wack.

Our texts back and forth might be spaced out (because we are both the worst at texting), but we sure do exchange a lot of them.

Funny enough, Lynds and my brother are sourcing new dish-ware for me since they’ve started up their little business, Good Livin Co. They’re traveling around to ma and pa antique shops and antique shows across the east coast looking for unique finds and sending lots of photos along the way. Every now and then, I’ll get a text requesting a certain recipe to be created. And the last request? An all bean chili recipe. Well, it was more of a, “you need to make a 4 bean chili with lots of spices. I make it all the time and it’s the best. People love it!!” kind of request.

I’m not going to lie, I was really skeptical about an all bean chili, but once I sat with the concept for a bit, and thought about all I could add to this dish, I was suddenly very excited. I’ve never made an all bean chili, but I’m loving this meat-free option. It’s delicious!

prep photo of Healthy Slow Cooker Chipotle Bean Chili cooking in the slow cooker

So, long story short, we can all thank Lyndsie for this recipe. She gave me all the encouragement I needed to create this one and I’m happy she did. Honestly, this is just as good, if not better, than beef chili.

Sure, they are both very different, but this chili is hearty, warming, extra spicy, and so full of delicious flavor.

The added bonus is that it’s also a pretty darn healthy meal. Love when cozy comfort foods can so easily double as healthy cozy comfort foods!

photo of 5 ingredient beer bread

Here are the details…this chili is easy.

As you would probably guess, this is pretty easy.

First things first, as always I’m giving you guys the slow cooker variation along with Instant Pot and stove-top variations as well. I always want to be sure that everyone can easily recreate HBH recipes. This chili is perfect whether it’s made in the slow cooker, Instant Pot, or on the stove. Since I love a low and slow method, I’m going to walk you through the slow cooker steps.

overhead close up photo of Healthy Slow Cooker Chipotle Bean Chili

To start, you’ll want to caramelize the onions with the herbs and spices on the stove. I know that this extra step is a bit of a pain, but trust me, when working with dried spices it’s a step worth taking. On that note, I highly recommend investing in an all-in-one browning slow cooker if you love slow cooking. You can brown your meats and veggies all in the slow cooker insert.

To bump up the flavors of my chili, I used a mix of chipotle chili peppers, chili powder, and my secret ingredient, cinnamon. I know it may seem weird to use cinnamon in chili, but this is something my mom has always done and it’s delicious. The warmth balances out the spice of the chili. Go with me on this, promise it takes the chili to a who would have known delicious level.

Once you’ve added the onions and spices, stir in plenty of tomatoes, bell peppers, and carrots. On to the beans. I used a mix of white beans, pinto beans, kidney beans, and black beans, but you can use any mix of beans you’d like. Add tomatoes and broth, then let this cook low and slow.

overhead photo of Healthy Slow Cooker Chipotle Bean Chili

Finish it up!

Finish each bowl off with a dollop of yogurt, cheddar cheese, sliced avocado, and green onions. But most importantly? Serve each bowl with beer bread. It’s a must, as no bowl of chili is complete without a side of beer bread.

My favorite thing about making chili…having it slowly cook away all day. The smells coming from the kitchen are always incredible, just like my mom’s Sunday chili recipe. Mom always serves her chili up Cincinnati Chili style over bowls of angel hair pasta. Honestly, serving this chili over angel hair would be extra delicious. So there you have it, yet another option!

Anyway, I highly recommend making this for Sunday night dinner. Then enjoy the leftovers throughout the week. You’ll have a delicious Sunday night dinner, along with healthy lunches throughout the week. Perfection!

overhead photo of Healthy Slow Cooker Chipotle Bean Chili with spoon in bowl

Looking for other vegetarian slow cooker dinners? Here are a few ideas: 

Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms

Healthier Slow Cooker Creamy Tortellini Vegetable Soup

Slow Cooker Saucy Thai Butternut Squash Curry

Crockpot Spicy Vegetarian Tortilla Soup with Quinoa

Lastly, if you make this Healthy Slow Cooker Chipotle Bean Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Healthy Slow Cooker Chipotle Bean Chili

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Calories Per Serving: 86 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Slow Cooker

  • 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.
    2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 
    3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.

Instant Pot

  • 1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.
    2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 
    3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.

Stove-Top

  • 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes.
    2. Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 
    3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
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Comments

  1. 5 stars
    I’ve made this 3 times in the last couple years. Never disappoints! And I can freeze extra to have at another time! Recommend for a cozy winter night 🙂

  2. The only nutrition listed is 86 calories. Is there a place where more info is available– carbs, fiber, protein, etc.? Thanks.

    1. Hi Ellen,
      Sorry, I only have the estimated calorie count available at this time. Please let me know if you have any other questions! xTieghan

  3. 5 stars
    One of my intentions is to add more vegetarian based meals into my rotation. This has made the cut. Full of flavor plus veggies and beans. I’m looking forward to trying more of your Veggie based recipes.

  4. Hi, I love your vegetarian recipes but Worcestershire sauce is not vegetarian at all… what can be substituted for a vegetarian version of this recipe? Thanks

    1. Hi Elaine,
      You can use a vegan Worcestershire sauce or even soy sauce would work here. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Aubrey,
      I would use about 1/2 cup of dried beans. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. I am making this tonight! SO excited. You mention in the blog using actual “chipotle chili peppers” but there is no mention of that in the actual recipe??? Can you advise?

    1. Hey Jaime,
      That flavor comes from the chipotle chili powder. I hope you love the recipe, please let me know if you give it a try! xTieghan

  6. 5 stars
    Wow, this was some of the best chili I’ve ever made! Spicy, but not overly, and consistency, with maybe a cup of added broth in addition to the two called for, was perfect.

  7. 5 stars
    Delicious! I made it on the stove top…I didn’t have chipotle chili powder so I used canned chipotle chili in adobo sauce. I will definitely be making this on repeat! So glad I saw it in your posts this week…perfect for this chilly weather we are now in.

    1. Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  8. 5 stars
    I made this chili tonight on my stovetop and it was the best chili I ever made. Really delicious. Thanks so much for sharing the recipe.

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

    1. Hi Julie! I haven’t tried the recipe with coconut aminos before, but I’m sure that should work just fine! xTieghan

    1. Hey Becca,
      Awesome! I love to hear that this recipe was enjoyed, thanks for making it! Sorry about the heat! xTieghan

  9. Hi Tieghan,

    Hoping to make this soon because it looks delicious. But was wondering if the recipe is gluten free? Thanks!

    1. Hey Kevin,
      Yes, this recipe is gluten free. I hope you love the chili, please let me know if you give it a try! xTieghan

  10. Hi! I absolutely love HBH and am about to make this chili for the second time. I was curious if I was to add a meat, which one to use? Would ground beef work or would something else be better?

    1. Hey Abby,
      I am so glad you have been enjoying this recipe! I think ground beef would work well here! xTieghan

      1. Can this be frozen after making? How long can I safely store in refrigerator? Wanting to make batches to take to my University kids. Thanks

        1. Hi there! Yes, it can definitely be frozen. I would say it’s good for up to about a month or so. Then when you want to reheat/thaw I would just make it on the stove 🙂 xTieghan

  11. 5 stars
    Greet8bgs from the UK IN lockdown (3) the chilli looks amazing. I am not vegetarian or vegan but we eat plant based foods 3 or 4 days a week. The photo shoots look fabulous. Was the chilli you feature on your blog cooked in the instant pot or slow cooker? I am interested to know your personal opinion of which method works the best regardless of time etc., thanks. Stay safe…

    1. Hey Nina,
      If you have time, I really love using the slow cooker, but the instant pot is also great. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. 5 stars
      Thank you for this recipe! I always do a quick search on HBH for a recipe idea in mind and never fails to find one here. I omitted the chipotle chili powder and reduced chili powder for our heat tolerance, and it worked perfectly. Used the slow cooker and it was great. If you want to squeeze in a few more servings, we added one extra can of beans and tomatoes and the full amount of broth called for 🙂

      1. Hey there,
        Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

  12. This is as delicious as it looks! I added ground beef (swapped for one of the beans) for my meat-eaters. I froze half and it was just as good 3 weeks later. Yum!

    1. Hey Cynthia,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  13. This is so good! And I am not a chili person, I just made this because my husband wanted it. I devoured it. Will be in regular dinner rotation now.
    Instant pot folks, next time I’ll sauté on the stove and transfer to the IP because I got the burn notice (3 times! I let it go.).

    1. 5 stars
      Delicious!! Have made it twice, second time I added one can or corn, and it was a great idea. Made it different/we liked the sweet contrast with the bit of spice but I wouldn’t say it made it better! Just different. (And your beer bread recipe is perfect!)

  14. Making this chili now and have a question. In the ingredient list, it calls for 1 6 oz can of tomato paste. In the crockpot instructions in section 1, it says to add the tomato paste in with the onions, herbs, peppers, and carrots. Then in section 2 it also says to add tomato paste. Do I need more than 6oz. of tomato paste?

    1. Hi Cynthia, That was just a typo. Recipe is all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  15. 5 stars
    This was delicious! Used pinto beans, black beans and chickpeas because I had two cans of chickpeas on hand. Will make again for sure!

  16. Have you added any meat to this recipe as well? I read your beef chili recipe which also sounds great, but my husband loves beans and meat.

    1. Hey Amanda,
      I think ground turkey or beef would be great here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 5 stars
    This is hands down the best chili I’ve ever made at home!! Everyone loved it. I used a heaping 1/2 tsp of cayenne pepper in my batch and it was just spicy enough to get your nose running a little bit lol but not too overpowering where you can’t even taste the flavor. I made it on the stovetop and was quick and easy to prep, and then you just let it sit for a while to let the flavors really set in. LOVED IT!

  18. 5 stars
    I made this in my slow cooker, which I rarely ever use, instead of on the stovetop, and it was delicious! Very spicy, almost hot, but that’s the way like chili.

  19. 4 stars
    This was pretty good! A little spicy for my liking- but we still enjoyed it!

    P.s- one of your beer bread links takes you to stuffing!

    1. Hey Melissa,
      About a cup or so! I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan

  20. 5 stars
    I’ve made this multiple times for myself and family. They ask for it all the time now! Fool proof recipe. I’ve never liked chili before until this recipe. I’m making it again tonight.

    1. Hey Snezhana,
      I am so glad you have enjoyed this recipe, thanks so much for trying it! Happy New Year! xTieghan

  21. This chili 🌶 is insane!!! good. i used small can of chipotle peppers instead of powder, but don’t miss out on this delicious goodness to start you year out right!!

    1. Hey Valerie,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan

  22. 5 stars
    This chili is A-M-A-Z-I-N-G!!! It’s beyond flavorful! I add lean ground turkey for extra protein but this is the BEST and MOST flavorful chili my husband and I have ever had! It’s a go to on a cold Sunday afternoon! Thank you so much Tieghan! It could definitely win a chili cook off!

    1. Hey Sarah,
      I think it should fit, if not just cut back on your liquids. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  23. I can’t wait to try this, made your taco soup a few weeks ago and loved the addition of the chipotle and adobe sauce, I would love to incorporate those in this chili, would you recommend any substitutes for spices if I were to add those?

    1. Hey Kathleen,
      I would just add that right in:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. I made this recipe and loved the flavors and how substantial it felt even without neat! Unfortunately, like some other reviewers, this was just too spicy for us (even though I omitted the cayenne). That being said I will make again for sure and adjust the amount of chili powder to suit our personal taste.
    This was the first of a few of your recipes I have made and I will be back for more!

    1. Hi Shannon! I am really glad you liked this! I am sorry it was a bit too spicy for you.. I hope it turns out better next time with less chili powder! xTieghan

  25. I wanted to make it for kids without the spice and then add in the flavor at the end for the adults. Could you add the spice at the end? I want to avoid making 2 batches, of possible!

    1. Hey Anna,
      Sure that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    Made this last and it was so hearty and good. It will replace my chili recipe and go into a regular rotation. I did add meat to this and made a few minor tweaks to as a result.

    Thanks for sharing this receipe.

  27. 2 stars
    When the recipe called for oregano and I remember questioning that added spice. This chili was spicy BUT it felt very Italian with the tomato paste and oregano. My taste buds were confused. I tried the bread as well but I somehow messed up this super easy recipe. I’m glad I tried it but not sure I would make again.

  28. This is one of my favorite meals ever!! This and the tortellini soup! Also loved the wild rice and butter roasted mushroom soup! This is a GREAT post!! Love it!
    One question, I’m still obsessed with the nectarine and blackberry flat bread; is there a fall flatbread you’d suggest? I’m a vegetarian, so if you can think of a must try, I’d love it! Happy Halloween weekend!

    1. Hey Kerry,
      I am so glad you have been enjoying these recipes, I will definitely add this to my list of things to make! Please let me know if you have any other questions! xTieghan

  29. Looking forward to trying this! I’ve been making a vegetarian version of your healthy turkey chili by replacing the ground turkey with all of the beans in this recipe! It is a favorite in our home. I might just add the apple butter from that recipe too!

  30. Hi Tiehgan!

    Going to try and make this for football Sunday this weekend, I’m and vegetarian cooking for meat-eaters. I’m wondering if I could use a meat-free faux meat option like jackfruit or meatless crumbles (like ground beef texture) and if I add this do I need to alter any of the measurements? Thanks! Can’t wait to try it!

    1. Hey Audrey,
      That would be totally fine to do, I would keep everything the same! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. Cinnamon in chili is not weird, I don’t think I’ve ever made a chili without it! Maybe that just makes me weird though :/

  32. Hi Tieghan! I am planning on making this for dinner tomorrow night! I was wondering if chicken or beef broth would work for this recipe instead of vegetable broth? Thanks in advance, can’t wait to see how it turns out!! 😊

    1. Hey Jenna,
      I would use chicken broth! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. 1 star
    We love your blog and so many of your recipes! We made this for dinner and double checked to make sure we were reading the recipe right and didn’t get the measurements wrong. We followed everything and we couldn’t eat it! The flavors were overpowering and it was too hot for us to handle (and we do like spice). We ended up freezing it in small freezer bags to use as a chili “concentrate” to add to future chili’s! What could have gone wrong? So many great reviews!

    1. Hey Shaina,
      So sorry you did not enjoy the recipe! My only guess is your measurements were off, I know you said you double checked….otherwise maybe the flavors just weren’t for you:) Please let me know if you have any other questions! xTieghan

  34. So full of flavor! A little sweeter than we expected, but we would not increase the spice at all. I don’t even think my husband added any hot sauce….and he literally puts hot sauce on everything. Very tasty and different than other chilis I’ve had!

  35. I had to come back and let you know we tried this recipe last weekend. I am a vegetarian, but my husband is a meat lover. My parents were here as well, and my dad is a meat lover and NO ONE but me was excited to try this chili, which had me so annoyed because everyone was making comments of what they were going to make themselves, “Oh I will just have a sandwich…. but I will try the chili.” I was mad I had made this giant pot of chili for basically just me. Well, my dad and husband both commented on how good it was and my husband even had leftovers another evening and said, “This is really good, and I would eat it if you made it again.” Just wanted to let you know it was a total winner amongst skeptics!

  36. 5 stars
    Loved this! I have been looking for a few solid crockpot “goto” recipes. This one made the list. I have two quarts ready to drop off to my nieces at college tomorrow. They will love too!

    1. Hey Lauren,
      I would cut this recipe in half. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. Hi! I am making this tonight and just realized I’m out of carrots :/ . Will the chili be ok if I omit them? Thanks!

  38. Hi! I’m making this tonight and just realized I don’t have any carrots :/ . Will the chili turn out ok if I omit them? Thanks!

    1. Hey Sarah,
      Yes it will be okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. 5 stars
    Love this chiptole chili! I made it this weekend and will make this my go-to chili recipte!

    Thanks for sharing!

    Beckie

  40. 5 stars
    Another winner Tieghan! I love so much about the recipe: vegan, spicy but not crazy, the way the house smells when it’s cooking, the fact that you provide slow cooker, Instant Pot and stovetop options–and mostly–that my picky eaters who don’t care for spicy loved it! I didn’t do the fiery tomatoes or chipotle chili powder which would have been divine. Recipes like this make me love Fall!

  41. 5 stars
    This Chili is so good! It’s unbelievably hearty even without any sort of meat in it. I can’t wait to share this with others. I also wish I had made either a quick bread of some of those yummy looking popovers to compliment it.

  42. I also kept getting burn messages on my instant pot. I didn’t mix the tomatoes in because I’ve had this issue with other tomato based dishes and still no luck. I ended up transferring the chili to a Dutch oven and cooked for an hour on the stove. The end result was delicious! I subbed sauce from a can of chipotle peppers for the chipotle chili powder. Any tips to avoid the burn message? Thanks!!

    1. Hey Becca,
      Thanks so much for giving the recipe a try. So sorry about the burn message, I have never seen that! Please let me know if you have any other questions! xTieghan

  43. 4 stars
    While I am pretty sure that I followed the recipe exactly, I had to do something wrong. The chili currently is too spicy to eat. It has another 3 hours in the crockpot. I tried a little to check out the taste and the spices are so hot. Anything I can do to make it less spicy before dinner time? Maybe it will all be fine in 3 hours.

    1. Hey Nikki,
      So sorry you had issues with the spices. I am wondering if maybe you used the wrong measurements? You can cool it down a bit when serving with some cheese and sour cream! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. I was super excited for this recipe and tried using my Instant Pot, but I can’t stop getting burn messages! I tried adding more liquids and scraping the bottom, but it didn’t work.
    I’ve read that if you use tomatoes in an Instant Pot, it helps to add them last and not mix them in to avoid burn messages! Maybe you could add that to the cooking instructions.

  45. 5 stars
    This was so delicious!!! Another winning recipe and going heavy on the cheese was a great suggestion. This also made plenty of food so I can’t wait to have the leftovers tomorrow!

  46. 5 stars
    This was so yummy! All my favorite spices too. My first recipe to try of yours. Thank you so much for a quick and easy recipe after a busy day.

  47. Hi Tieghan

    Just got through putting this altogether in the crockpot. In your recipe you have added the tomato paste
    To the onion, spices, carrot and red pepper mixture and then your recipe has you adding the tomato paste to the crockpot? Not sure it matters. Anyhoo, I add already added to the onion, spice mixture! Looks and smells so delicious.
    Thank you for sharing,

    A question is dried oregano the leaves and not the ground?

    Mary

    1. Hey Mary,
      I will take a look at the recipe, and yes it is dried oregano leaves. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  48. Yum! I’m super excited to try this one out for football on Sunday! I don’t have chipotle chili powder though. Could I sub adobo sauce, or is there another substitute that would work here?

    1. Hey Erin,
      I think adobo sauce would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Britt,
      Totally fine to freeze! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. This will be tonight’s dinner! Looking forward to it!

    Just wondering how it would work with dry beans instead of canned in the slow cooker?

    1. Hey Danai,
      You can use dried beans, just be sure to soak them overnight or at least 3 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. this looks incredible!!! definitely will be trying and i love when you have great vegetarian recipes! 🙂

  51. 5 stars
    Made this for tea tonight and OMG I think it will be what is on the menu for every night! Hope you loved this as much as I did!