Homemade Slow Cooker Vegan Chili Food

SLOW COOKER VEGAN CHILI

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.

HEARTY VEGAN SLOW-COOKER CHILI

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.

SLOW COOKER VEGAN CHILI RECIPE BY TASTY

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!

MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER

Steps:

• 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.
• 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.

GRANNY'S SLOW COOKER VEGETARIAN CHILI

Steps:

• In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
• In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
• Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
• Cook for about 6 hours on low.
• Serve with tortillas, cornbread, rice, or French bread.
• Enjoy!
• This freezes well!
• Leftovers are good on top of nachos!

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

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.

HOMEMADE SLOW COOKER VEGAN CHILI

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.

SLOW-COOKER VEGETARIAN CHILI

Steps:

• In the crock pot, stir garlic, chili powder, cumin, oregano, and basil into the tomato puree; this ensures the even distribution of spices.
• Add the beans, corn, chilies, crumbles, and the onion to the crock pot; stir to combine.
• Cook for 6 hours on low.

TRADITIONAL VEGAN CHILLI (FOR SLOW COOKER)

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.