SLOW COOKER VEGAN CHILI
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
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
HEARTY VEGAN SLOW-COOKER CHILI
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
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
VEGAN CHILLI
This vegan chilli packs in plenty of vegetables and doesn't fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
- Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
- Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.To make in a slow cookerHeat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.
Nutrition Facts : Calories 367 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 22 grams sugar, Fiber 17 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
GRANDMA'S SLOW COOKER VEGETARIAN CHILI
This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.
Provided by sellitman
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 52.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 13.2 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 965.9 mg, Sugar 9.2 g
HOMEMADE SLOW COOKER VEGAN CHILI
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
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
TRADITIONAL VEGAN CHILLI (FOR SLOW COOKER)
Adapted from a recipe with meat to be vegan. Plenty of protein. Add any vegetables you want to further boost the fibre content! I usually serve over mashed potato for true comfort food!
Provided by KristinV
Categories Vegan
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cover TVP with stock water (vegetable stock to keep it vegan but if you can get vegan beef flavoured stock, such as Massel here in Australia, use that).
- Combine all ingredients EXCEPT kidney beans in the slow cooker and mix well.
- Cover and cook on low for 7 to 9 hours.
- Add Kidney Beans and continue to cook for 30 minutes.
Nutrition Facts : Calories 135, Fat 1.3, SaturatedFat 0.2, Sodium 278.7, Carbohydrate 26.5, Fiber 8, Sugar 9.6, Protein 7
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VEGAN CHILI (SLOW COOKER) - JESSICA IN THE KITCHEN
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Ratings 53Calories 192 per servingCategory Dinner
- Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.
- Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.
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