Hearty Vegan Slow Cooker Chili Recipes

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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

HEARTY SLOW-COOKER CHILI



Hearty Slow-Cooker Chili image

When it's time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. -Molly Butt, Granville, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h25m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 15

2 teaspoons canola oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
3 pounds lean ground beef (90% lean)
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) chopped green chiles
1/2 cup minced fresh parsley
2 tablespoons chili powder
1-1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice or pasta
Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

Steps:

  • In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker., Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker., Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Nutrition Facts : Calories 278 calories, Fat 13g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 863mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.

HOMEMADE SLOW COOKER VEGAN CHILI



Homemade Slow Cooker Vegan Chili image

This makes a huge bowl of vegan chili.

Provided by Aaron Schwartz

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 4h35m

Yield 8

Number Of Ingredients 18

1 tablespoon olive oil
3 bell peppers, chopped
2 onions, chopped
4 cloves garlic, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 cup chopped fresh spinach
2 (28 ounce) cans diced tomatoes
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (12 ounce) can tomato paste
1 cup vegetable broth
6 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat; stir in bell peppers and onions. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer to a slow cooker.
  • Add zucchini, yellow squash, and spinach to the slow cooker; stir to combine. Mix in diced tomatoes, corn, black beans, kidney beans, garbanzo beans, tomato paste, vegetable broth, chili powder, oregano, and cumin. Season with salt and pepper.
  • Cook on Low for 4 to 5 hours.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 63.5 g, Fat 4.7 g, Fiber 17.8 g, Protein 15.4 g, SaturatedFat 0.7 g, Sodium 1366.1 mg, Sugar 16.3 g

SLOW COOKER VEGAN CHILI



Slow Cooker Vegan Chili image

I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.

Provided by Tom

Categories     Vegetarian Chili

Time 4h20m

Yield 12

Number Of Ingredients 14

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans butter beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, or more to taste
1 cup chopped carrots
1 cup chopped celery
1 cup chopped leek
6 tablespoons tomato paste
1 chipotle chile in adobo sauce, chopped
2 teaspoons smoked paprika
1 teaspoon chili powder

Steps:

  • Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  • Cover and cook until vegetables are tender, 4 to 6 hours on Low.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 45.5 g, Fat 0.9 g, Fiber 14 g, Protein 15.2 g, SaturatedFat 0.2 g, Sodium 1027.2 mg, Sugar 4.8 g

SLOW COOKER VEGAN CHILI RECIPE BY TASTY



Slow Cooker Vegan Chili Recipe by Tasty image

Here's what you need: textured vegetable protein, warm water, medium sweet potatoes, chipotle pepper in adobo sauce, black beans, tomato sauce, brown sugar, garlic powder, onion powder, smoked paprika, chili powder, cinnamon, sweet corn, salt, pepper, cornbread

Provided by Alexa Wright

Yield 8 servings

Number Of Ingredients 16

1 cup textured vegetable protein
warm water, for soaking
2 medium sweet potatoes
1 can chipotle pepper in adobo sauce
3 cans black beans
1 can tomato sauce
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 tablespoon chili powder
½ teaspoon cinnamon
1 cup sweet corn, frozen
salt, to taste
pepper, to taste
cornbread, for serving

Steps:

  • Rehydrate TVP by adding it to a medium bowl and covering with warm water. Cover with a lid or plate and let it soak for 10 minutes. Drain.
  • Peel and chop sweet potatoes into ½-inch cubes.
  • Empty entire can of chipotle peppers and finely chop until its nearly a paste. This adds quite a bit of heat, adjust to your heat preferences.
  • Rinse and drain beans.
  • Add all ingredients and spices to the slow cooker with the exception of the sweet corn. Mix well. Cook on low until sweet potatoes are tender, about 4-5 hours.
  • Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.
  • Enjoy!

Nutrition Facts : Calories 298 calories, Carbohydrate 54 grams, Fat 1 gram, Fiber 16 grams, Protein 20 grams, Sugar 13 grams

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     Vegetarian Chili

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

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