Crock Pot Vegan Lentil Soup Recipe Recipe For Chili

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HEARTY VEGAN SLOW-COOKER CHILI



Hearty Vegan Slow-Cooker Chili image

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.' : )

Provided by Grete

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 5h55m

Yield 15

Number Of Ingredients 23

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g

LENTIL-VEGGIE SOUP (CROCK POT)



Lentil-Veggie Soup (Crock Pot) image

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

Provided by Vino Girl

Categories     One Dish Meal

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste

Steps:

  • Rinse lentils.
  • Place all ingredients except the pepper into a 4-6 quart slow cooker.
  • Cover and cook on low for at least 12 hours, or high for at least 5 hours.
  • Season with pepper and remove the bay leaves before serving.

CROCK POT PUMPKIN RED LENTIL CHILI



Crock Pot Pumpkin Red Lentil Chili image

This thick, hearty vegetarian pumpkin chili is just different enough to be special, but still tastes mainstream enough to appeal to most everyone. It's the perfect fall chili!

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 20

2 15-ounce cans kidney beans, drained
2 cups water or vegetable broth
2 15-ounce cans fire-roasted diced tomatoes
1 cup dry split red lentils
1 cup pumpkin puree
1 cup chopped yellow onion (about 1/2 a medium onion)
1 medium jalapeno pepper
1 tablespoon cocoa powder
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon kosher salt
Diced tomatoes
Diced onions
Sour cream (or cashew sour cream)
Shredded cheddar or gruyere (if not vegan)
Toasted pumpkin seeds/pepitas
Sliced scallions
Green Tabasco

Steps:

  • Add all ingredients to a 3-quart or larger Crock Pot. Stir.
  • Cook on high for 4 - 5 hours or on low for 8 - 10 hours, until lentils are tender and chili is thick and hearty. Serve with assorted toppings, if desired.

Nutrition Facts : ServingSize 1 /6 of recipe, Calories 285 kcal, Sugar 7.5 g, Sodium 671 mg, Fat 2 g, Carbohydrate 50.6 g, Fiber 18.6 g, Protein 19.1 g

CROCK POT VEGETARIAN LENTIL SOUP



Crock Pot Vegetarian Lentil Soup image

Healthy, satisfying, and comforting. Best served with a squeeze of lemon or a splash of white wine vinegar.

Provided by dominiquedelsanto

Categories     Lentil

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb green lentil
1 quart vegetable broth
4 cups water
4 celery ribs, diced
4 carrots, peeled and diced
1 onion, diced
6 -8 garlic cloves, minced
1 (14 ounce) can diced tomatoes
1 teaspoon dried oregano
3 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
salt and pepper
1/2 lb Baby Spinach, roughly chopped

Steps:

  • Combine all ingredients except spinach in crock pot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened.
  • Stir in spinach and let sit, covered, a few minutes until spinach has completely wilted.

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