Meatiest Vegetarian Chili From Your Slow Cooker

Meatiest Vegetarian Chili From Your Slow Cooker

169 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    6 h 10 m
  • Ready In

    6 h 40 m
Simone
Recipe by  Simone

“This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
  2. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Share It

Reviews (169)

Rate This Recipe
Meghan
175

Meghan

Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!!

epimethia
123

epimethia

Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/substitutions I made - 1/2 less onion, 1/2 T of red pepper powder instead of Tabasco (I was out), 1 can of kidney beans instead of black beans (again, I was out). Even my carnivorous fiancee approved.

pinkypink
119

pinkypink

This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved the recipe and it easily could of fed 6, so it makes A LOT! I'm not the biggest chili fan but I never thought to serve it with nachos, guacumoule, sour cream and cheese, a la Mexican style. Great idea and I'll totally make this one regularly.

More Reviews

Similar Recipes

Grandma's Slow Cooker Vegetarian Chili
(513)

Grandma's Slow Cooker Vegetarian Chili

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili
(231)

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Slow Cooker Vegetable Chili
(119)

Slow Cooker Vegetable Chili

Slow Cooker Creole Black Beans and Sausage
(56)

Slow Cooker Creole Black Beans and Sausage

Slow Cooker Chili
(52)

Slow Cooker Chili

Slow Cooker Sweet Chicken Chili
(52)

Slow Cooker Sweet Chicken Chili

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 455 cal
  • 23%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 58.2 g
  • 19%
  • Protein
  • 21.2 g
  • 42%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1645 mg
  • 66%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

>

next recipe:

Slow Cooker Vegetarian Chili