Hearty Vegan Slow-Cooker Chili

Hearty Vegan Slow-Cooker Chili

28 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    5 h 10 m
  • Ready In

    5 h 55 m
Grete
Recipe by  Grete

“Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )”

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Ingredients

Adjust Servings

Original recipe yields 15 servings

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Directions

  1. Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
  2. Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

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Reviews (28)

Rate This Recipe
VirginiaJen
39

VirginiaJen

This was delicious and easy! Also easy to modify. I used only green peppers (others too pricey right now). I added a small can of chopped green chiles for a little zip, and used Great Northern beans instead of garbanzo (my kids don't like garbanzo beans). I also use V8 juice instead of tomato sauce, and found that just one can of tomato paste makes it plenty thick. This will be a regular at our house! Thanks!

Carol Downes
31

Carol Downes

DAIYA Vegan cheese is the way to go, it actually melts so you can have Nacho's! I added some Lime Juice, used Mexican style canned tomatoes and threw in some Jalapeno's, found I didn't need the broth. This is a great make ahead and freeze in portions dish, especially to take into the office and have for lunch and looks wonderful with all the different colours. I served it over brown rice and it's really filling. Thanks Grete!

Mrs. Finny
24

Mrs. Finny

Great! We aren't vegan--not even vegetarian--and it was still appreciated. Great way to make a chili in the crock pot that is hearty and really healthy. It makes a ton and was delicious for days afterwards. I only had one small can of diced tomatoes, but just added a little extra veggie broth to make up for the liquid that would have been in the canned tomatoes. We have a large crock pot, and it almost didn't all fit! For the reviewer who was worried about sodium, just check the sodium levels of your veggie broth, rinse your beans well (or use fresh and soak them overnight before), and/or omit the salt. I can't see what else would be adding so much sodium. ALSO, I didn't saute any vegetables in olive oil first. Just added all to the crock pot. Not sure if that would have made a difference, but I doubt it. Cooked 8 hours on low.

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

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