30+ Delicious Sunday Gluten-Free Crockpot Recipes for Perfect Feast

Sundays are meant for relaxation, comfort, and great food that brings people together.

Whether you’re looking to host a gathering, prepare a family dinner, or simply enjoy a cozy evening at home, a good crockpot recipe can make all the difference.

And when it comes to keeping your meals gluten-free without sacrificing flavor or comfort, crockpot dishes are a game changer.

They allow you to effortlessly create hearty, nutritious, and satisfying meals with minimal prep time.

In this blog post, we’ve curated over 30 of the best gluten-free crockpot recipes that are perfect for Sunday.

From tender, slow-cooked meats and savory stews to plant-based dishes that warm the soul, these recipes are ideal for a lazy Sunday spent with loved ones or simply treating yourself to a home-cooked meal.

Whether you’re looking for something rich and hearty or light and refreshing, this list has a dish for every palate.

Let’s dive into these easy, flavorful, and gluten-free crockpot recipes that will become your go-to Sunday staples.

30+ Delicious Sunday Gluten-Free Crockpot Recipes for Perfect Feast

Finding the perfect Sunday meal doesn’t have to be complicated. With these 30+ gluten-free crockpot recipes, you can enjoy a variety of dishes that cater to different tastes and dietary needs, all while minimizing prep time and letting the crockpot do the work.

From classic comfort foods like pulled chicken and hearty stews to inventive vegetarian and vegan options, there’s something here for everyone to savor.

These recipes aren’t just about food; they’re about creating moments and memories with those you love.

So, next time Sunday rolls around, choose one (or a few!) of these recipes, set your crockpot, and let the flavors meld together while you relax and unwind.

Enjoy the ease and satisfaction of a delicious, homemade meal that’s ready when you are.

Hearty Gluten-Free Crockpot Chicken Stew

This comforting chicken stew is perfect for a cozy Sunday meal. With tender chicken, hearty vegetables, and a rich, savory broth, it’s a dish that will warm you up and keep you satisfied throughout the day.

Ingredients:

• 1 lb boneless, skinless chicken thighs, chopped
• 3 medium carrots, peeled and sliced
• 2 large potatoes, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In the crockpot, add the chicken thighs, carrots, potatoes, onion, and garlic.
2. Mix in the chicken broth, tomato paste, thyme, oregano, and smoked paprika. Stir well to combine all the ingredients.
3. Season with salt and pepper to taste.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
5. About 30 minutes before serving, add the frozen peas and stir them into the stew.
6. Serve the stew hot, garnished with fresh parsley.

This chicken stew is a hearty, gluten-free option for a Sunday meal. The slow-cooking process allows the flavors to meld together beautifully, creating a rich, warming dish that’s perfect for family gatherings or a quiet night in. Pair it with a side of crusty gluten-free bread for a satisfying meal that everyone can enjoy.

Gluten-Free Crockpot Beef Chili

Rich, spicy, and full of flavor, this gluten-free beef chili is a crowd-pleaser that’s easy to make in the crockpot. Packed with tender chunks of beef, beans, and plenty of spices, it’s a dish that’s perfect for chilly Sundays.

Ingredients:

• 1 lb ground beef or ground turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• 2 cups low-sodium beef broth
• 2 tbsp tomato paste
• Fresh cilantro and shredded cheese for topping

Instructions:

1. In a skillet over medium-high heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat and transfer to the crockpot.
2. Add the beans, diced tomatoes, bell pepper, onion, and garlic to the crockpot.
3. Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper.
4. Pour in the beef broth and tomato paste, stirring to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Serve with a sprinkle of fresh cilantro and shredded cheese on top.

This beef chili is perfect for a lazy Sunday afternoon. The slow-cooking process lets the flavors intensify, creating a dish that is rich, hearty, and perfect for cold weather. Whether you enjoy it with a side of rice, gluten-free cornbread, or just as it is, this chili will hit the spot.

Gluten-Free Crockpot Vegetable Curry

A vegan and gluten-free dish that’s full of vibrant flavors, this vegetable curry is a perfect Sunday comfort food. The combination of spices and tender vegetables make this an easy and satisfying meal for everyone.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cauliflower florets
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (full-fat for creamier texture)
• 1 can (14 oz) diced tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions:

1. Add the sweet potatoes, cauliflower, green beans, and chickpeas to the crockpot.
2. In a separate bowl, combine the coconut milk, diced tomatoes, onion, garlic, ginger, curry powder, turmeric, cumin, paprika, salt, and black pepper. Mix well.
3. Pour the sauce over the vegetables in the crockpot and stir to coat.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
5. Serve hot, garnished with fresh cilantro and a wedge of lime.

This vegetable curry is a flavorful, hearty option that’s perfect for a Sunday meal. The combination of sweet potatoes, chickpeas, and coconut milk creates a satisfying dish that is both healthy and comforting. The slow-cooking process ensures that the spices have time to infuse into the vegetables, giving every bite a depth of flavor that will leave everyone coming back for more.

Gluten-Free Crockpot Lemon Herb Chicken

This lemon herb chicken is a refreshing and light Sunday dish that’s perfect for a family meal. The combination of zesty lemon, garlic, and fresh herbs results in a juicy and flavorful chicken that pairs well with a variety of sides.

Ingredients:

• 1 whole chicken (about 3-4 lbs), cleaned and patted dry
• 4 cloves garlic, minced
• 1 lemon, sliced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• 1 cup low-sodium chicken broth
• Fresh parsley for garnish

Instructions:

1. Rub the whole chicken with olive oil, garlic, paprika, salt, and black pepper, making sure to cover the skin evenly.
2. Stuff the chicken cavity with the lemon slices, rosemary, and thyme.
3. Place the chicken in the crockpot and pour the chicken broth around it.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Let the chicken rest for 10 minutes before slicing and serving. Garnish with fresh parsley.

The lemon and herb combination in this dish creates a light yet flavorful chicken that feels gourmet but is simple to make. It’s perfect for a Sunday lunch or dinner with a side of gluten-free roasted vegetables or a fresh salad. The crockpot does all the work, resulting in a succulent and tender bird with a rich, citrusy aroma.

Gluten-Free Crockpot BBQ Pulled Pork

This BBQ pulled pork is perfect for a relaxed Sunday meal. Slow-cooked to perfection, it’s tender, juicy, and full of smoky, sweet flavors. Serve it on a gluten-free bun or over a bed of coleslaw for a delicious twist.

Ingredients:

• 3-4 lb pork shoulder (or pork butt), trimmed and cut into large chunks
• 1 cup gluten-free BBQ sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Gluten-free buns or coleslaw for serving

Instructions:

1. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub this mixture evenly over the pork chunks.
2. Place the pork in the crockpot and add the apple cider vinegar, chicken broth, and BBQ sauce.
3. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and shreds easily.
4. Remove the pork from the crockpot, shred it using two forks, and return it to the pot to mix with the juices.
5. Serve the pulled pork on gluten-free buns or over a bowl of coleslaw.

This BBQ pulled pork is a great way to enjoy a hearty, satisfying meal without the gluten. The combination of tangy apple cider vinegar, sweet brown sugar, and smoky paprika ensures a flavor-packed dish that will impress. It’s an ideal meal for a casual Sunday with friends or family.

Gluten-Free Crockpot Ratatouille

This vegetable ratatouille is a delicious, gluten-free, vegan dish that’s full of rich, herbaceous flavors. It’s an ideal Sunday meal for those looking for a lighter yet hearty option. Serve it over rice or quinoa for a complete meal.

Ingredients:

• 2 eggplants, cubed
• 2 zucchinis, sliced into rounds
• 1 bell pepper, diced
• 1 onion, chopped
• 3 large tomatoes, chopped (or 1 can of diced tomatoes)
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• Optional: a splash of balsamic vinegar for added depth

Instructions:

1. Add the eggplant, zucchini, bell pepper, onion, and tomatoes to the crockpot.
2. Stir in the minced garlic, olive oil, basil, thyme, salt, and black pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
4. About 30 minutes before serving, stir in the chopped spinach to wilt.
5. Serve the ratatouille hot, with a splash of balsamic vinegar if desired, and garnish with additional fresh basil.

This ratatouille is full of vibrant, fresh flavors and is perfect for a Sunday meal that feels light but satisfying. The slow-cooking process melds the flavors together beautifully, resulting in a dish that’s rich, herby, and perfect served over rice, quinoa, or even on its own.

Gluten-Free Crockpot Spaghetti Squash Primavera

A vibrant and healthy dish, this gluten-free crockpot spaghetti squash primavera is perfect for a Sunday meal. It’s loaded with fresh vegetables, aromatic herbs, and served over roasted spaghetti squash for a satisfying, light, and nutritious meal.

Ingredients:

• 1 large spaghetti squash, cut in half and seeds removed
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 bell pepper, diced
• 1 cup baby spinach, chopped
• 1/2 cup red onion, sliced
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish
• Grated Parmesan cheese or dairy-free alternative for serving (optional)

Instructions:

1. Place the halved spaghetti squash, cut side down, in the crockpot. Add about 1/2 cup of water to the bottom of the crockpot to create steam.
2. In a large mixing bowl, combine cherry tomatoes, zucchini, bell pepper, red onion, garlic, olive oil, oregano, basil, salt, and black pepper. Mix well.
3. Pour the vegetable mixture around the spaghetti squash in the crockpot.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the squash is fork-tender and the vegetables are softened.
5. Remove the spaghetti squash from the crockpot and use a fork to scrape out the spaghetti-like strands into a serving bowl.
6. Mix the cooked vegetables with the spaghetti squash and serve hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese or dairy-free alternative if desired.

This dish offers a beautiful medley of vegetables in a light, flavorful base that’s both filling and nutritious. The combination of roasted squash and fresh, sautéed vegetables creates a comforting and satisfying meal that’s perfect for a Sunday afternoon.

Gluten-Free Crockpot Mushroom and Wild Rice Soup

This rich and earthy mushroom and wild rice soup is perfect for a cozy Sunday. It’s gluten-free and packed with umami flavors, hearty wild rice, and tender mushrooms, making it an ideal meal for a chilly day.

Ingredients:

• 2 cups wild rice, rinsed and drained
• 1 lb fresh mushrooms, sliced (such as cremini or white button)
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup coconut milk (full-fat for creamier texture)
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari (gluten-free)
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In the crockpot, add the wild rice, sliced mushrooms, onion, and garlic.
2. Pour in the vegetable broth, coconut milk, olive oil, soy sauce (or tamari), thyme, and rosemary. Stir to combine.
3. Season with salt and black pepper to taste.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the rice is tender and the flavors are well combined.
5. Serve hot, garnished with fresh parsley.

This soup is hearty, rich, and packed with flavors. The wild rice adds a nice chewy texture, while the mushrooms provide an earthy depth that makes this dish perfect for a Sunday meal. It’s both comforting and nourishing and pairs beautifully with a side of gluten-free bread or a simple green salad.

Gluten-Free Crockpot Lemon Garlic Shrimp and Broccoli

This lemon garlic shrimp and broccoli is a quick, healthy, and gluten-free option for a Sunday meal. It’s light yet satisfying, with bright lemon flavors and the natural sweetness of shrimp paired with crisp-tender broccoli.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1/2 cup chicken or vegetable broth
• 1/4 cup lemon juice (freshly squeezed)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp dried parsley
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions:

1. Place the broccoli florets in the bottom of the crockpot.
2. In a bowl, combine the chicken or vegetable broth, lemon juice, garlic, olive oil, parsley, salt, and black pepper. Mix well.
3. Pour the lemon garlic mixture over the broccoli and stir to coat.
4. Add the shrimp on top of the broccoli and gently toss to coat in the mixture.
5. Cover and cook on low for 2-3 hours or on high for 1-2 hours, until the shrimp are pink and cooked through and the broccoli is tender.
6. Serve with lemon wedges for extra brightness.

This dish is a perfect combination of tender shrimp and bright, citrusy flavors. The simplicity of the lemon garlic sauce makes it a light and satisfying option, ideal for a Sunday meal that feels special yet effortless. Serve over a bed of rice or with a gluten-free side salad for a complete meal.

Gluten-Free Crockpot Beef Stew

This hearty and warming gluten-free beef stew is perfect for a Sunday dinner. Packed with tender chunks of beef, hearty vegetables, and a rich, savory broth, this stew is a comforting dish that’s great for family gatherings or a cozy evening at home.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 carrots, peeled and sliced into thick rounds
• 3 potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce (gluten-free)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Transfer the beef to the crockpot.
2. Add the carrots, potatoes, onion, and garlic to the crockpot.
3. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper.
4. Pour in the beef broth and stir to combine.
5. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
6. Serve hot, garnished with fresh parsley.

This beef stew is rich and satisfying with a depth of flavor from slow-cooked beef and vegetables. It’s perfect for a Sunday meal that warms you up from the inside out, making it ideal for sharing with loved ones or enjoying on a quiet evening.

Gluten-Free Crockpot Sweet Potato and Chickpea Curry

This vegan and gluten-free sweet potato and chickpea curry is a perfect Sunday dish for those looking for something hearty and nutritious. It’s packed with flavor from aromatic spices and is comforting and filling.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk (full-fat for creaminess)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp chili powder (optional for heat)
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add the sweet potatoes, chickpeas, diced tomatoes, and onion to the crockpot.
2. Stir in the garlic, curry powder, cumin, turmeric, coriander, chili powder (if using), salt, and black pepper.
3. Pour in the coconut milk and mix until all the ingredients are evenly combined.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and the flavors have melded.
5. Serve hot, garnished with fresh cilantro.

This dish is full of rich, warming flavors and is perfect for a Sunday dinner. The sweetness of the potatoes pairs wonderfully with the spiced chickpeas and creamy coconut milk, creating a comforting and satisfying meal. Serve it over rice or enjoy it on its own for a nutrient-packed, gluten-free meal.

Gluten-Free Crockpot Chicken Tikka Masala

This gluten-free chicken tikka masala is perfect for a Sunday night when you want to enjoy something rich, flavorful, and comforting. The crockpot does all the hard work, allowing the spices to blend and create a tender chicken in a creamy, tomato-based sauce.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (15 oz) diced tomatoes
• 1 cup coconut milk (full-fat for creaminess)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp chili powder (optional for heat)
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati or jasmine rice for serving

Instructions:

1. Place the chicken pieces in the crockpot and add the chopped onion, garlic, and ginger.
2. Stir in the diced tomatoes, coconut milk, garam masala, cumin, paprika, turmeric, coriander, and chili powder (if using). Season with salt and black pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
4. Serve over cooked rice, and garnish with fresh cilantro.

This chicken tikka masala is deeply aromatic and packed with flavors. The creamy coconut milk balances the heat and spices, making it a perfect dish for a Sunday evening. Pair it with rice or gluten-free naan for a complete and satisfying meal that will leave everyone feeling satisfied and content.

Gluten-Free Crockpot Moroccan Chicken Tagine

This gluten-free Moroccan chicken tagine is a flavorful, aromatic dish that brings the warmth and spice of North African cuisine to your Sunday table. Tender chicken, sweet apricots, and a blend of exotic spices create a balanced, hearty meal perfect for cozy evenings.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 1 cup dried apricots, chopped
• 2 large carrots, sliced into rounds
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional for heat)
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 cup low-sodium chicken broth
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish
• Cooked gluten-free couscous or rice for serving

Instructions:

1. Place the chicken thighs in the crockpot and add the carrots, onion, garlic, chickpeas, and dried apricots.
2. In a small bowl, mix together the cinnamon, turmeric, cumin, cayenne pepper (if using), paprika, coriander, salt, and black pepper.
3. Sprinkle the spice blend over the chicken and vegetables. Pour the chicken broth into the crockpot and stir to coat everything evenly.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the flavors meld together.
5. Serve over cooked gluten-free couscous or rice, and garnish with fresh cilantro.

This Moroccan chicken tagine is a feast for the senses with its blend of sweet and savory flavors, tender chicken, and aromatic spices. It’s perfect for a Sunday meal that feels special yet requires minimal effort, making it a standout dish that everyone will love.

Gluten-Free Crockpot BBQ Pulled Chicken

This gluten-free pulled chicken is tender, juicy, and perfect for a Sunday lunch or dinner. The crockpot infuses the chicken with the sweet and smoky flavors of barbecue sauce, making it an easy, hands-off recipe that everyone will enjoy.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup gluten-free barbecue sauce
• 1/2 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper to taste
• Gluten-free hamburger buns or sandwich rolls for serving
• Coleslaw for topping (optional)

Instructions:

1. Place the chicken breasts in the crockpot. In a mixing bowl, combine the barbecue sauce, chicken broth, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Pour the sauce mixture over the chicken, making sure the chicken is well coated.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to coat in the sauce.
5. Serve on gluten-free buns and top with coleslaw if desired.

This gluten-free BBQ pulled chicken is perfect for a relaxed Sunday meal, whether served on a bun or alongside a salad. The slow-cooking process ensures the chicken is flavorful and tender, and the barbecue sauce brings the sweetness and smokiness that everyone loves.

Gluten-Free Crockpot Vegetable Chili

This hearty and comforting gluten-free vegetable chili is perfect for a Sunday lunch or dinner. It’s packed with nutrient-rich vegetables, beans, and a variety of spices for a meal that’s satisfying, filling, and perfect for everyone.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large sweet potato, peeled and diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper to taste
• Fresh cilantro and avocado slices for garnish

Instructions:

1. Add the black beans, kidney beans, chickpeas, sweet potato, bell pepper, zucchini, onion, and garlic to the crockpot.
2. Pour in the vegetable broth and diced tomatoes. Stir in the chili powder, cumin, smoked paprika, coriander, salt, and black pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potato is tender and the flavors are well combined.
4. Serve hot, garnished with fresh cilantro and avocado slices.

This vegetable chili is both hearty and nourishing, with a blend of earthy flavors from the beans and sweet potato, and a nice depth of spice. It’s a perfect option for a Sunday meal that’s wholesome, gluten-free, and easily adaptable for different tastes.

Note: More recipes​ are coming soon!