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
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
GRANNY'S SLOW COOKER VEGETARIAN CHILI
This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!
Provided by Sharon123
Categories Beans
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 293.8, Fat 2.9, SaturatedFat 0.5, Sodium 1114.8, Carbohydrate 59.4, Fiber 14.3, Sugar 13.6, Protein 13.9
SLOW-COOKER VEGETARIAN CHILI
Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner.
Provided by Robby Melvin
Categories Healthy Vegan Chili Recipes
Time 6h20m
Number Of Ingredients 16
Steps:
- Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, salt, pepper and garlic in a 6-quart slow cooker. Cover and cook on Low until the vegetables are tender, about 6 hours.
- Stir in cilantro and lime juice. Ladle the chili evenly into 8 bowls; sprinkle with cheese, if desired.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 35.3 g, Fat 0.9 g, Fiber 7.6 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 398.9 mg, Sugar 10.8 g
LOW-FODMAP SLOW-COOKER MEATLESS CHILI WITH QUINOA; GLUTEN-FREE, VEGAN
A filling and delicious recipe for low-FODMAP Meatless Chili using the slow-cooker. Filled with chickpeas, lentils, quinoa and flavor! Gluten-free and Vegan.
Provided by Rachel Pauls Food
Categories entree
Time 2h10m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Place all ingredients in slow-cooker and cook on medium-high for 2 hours or low for 4 hours Taste, and add additional broth, spices or salt to your preference (if you like a little sweetness, then you can add a touch of sugar) Garnish with your choice of toppings (non-vegans, try shredded Colby jack cheese)
CROCK POT VEGETARIAN CHILI (SLOW COOKER)
This Vegetarian Chili is easy to make in the Crock Pot or slow cooker. It's high in protein and low in fat!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Main Course
Time 6h10m
Number Of Ingredients 14
Steps:
- Add the tomatoes, lentils, white beans, carrots, celery, onions, garlic, and spices to the pot of your Crock Pot or slow cooker.
- Add the vegetable stock and stir well.
- Cover, and cook on high for 3 hours or on low for 5-6 hours.
- Serve while hot with some shredded cheese and chopped cilantro for garnish (optional), and a slice of fresh bread.
Nutrition Facts : ServingSize 1 cup, Calories 175 kcal, Carbohydrate 33 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 175 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 2 g
CROCKPOT VEGETARIAN CHILI
This easy crockpot vegetarian chili recipe tastes delicious and is easy to make with basic pantry ingredients, three beans, vegetables, and spices. Gluten free and vegan!
Provided by Robyn Downs
Categories Main Course Soup
Time 7h10m
Number Of Ingredients 17
Steps:
- To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
- Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.
Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 800 mg, Fiber 15 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
SLOW COOKER GREEN CHILE STEW WITH BEANS
A set-it and forget-it recipe, this Slow Cooker Green Chile Stew is perfect for busy weeknights. It's packed with ample fiber and plant-based protein and is vegan-friendly, satisfying, and delicious!
Provided by Stacie Hassing
Categories Entree
Time 8h15m
Number Of Ingredients 12
Steps:
- To a 6-quart slow cooker, add the beans, green chiles, salsa verde, broth, potatoes, onion, garlic, cumin, and oregano. Stir all the ingredients to combine.
- Place the lid on the slow cooker and cook for 8 hours on low or 4-5 hours on high or until the potatoes are tender.
- Stir in the lime juice. If you prefer a thinner consistency to your stew, stir in some additional broth.
- Serve with your favorite toppings.
Nutrition Facts : ServingSize 1 generous cup, Calories 208 calories, Sugar 6 g, Sodium 471 mg, Fat 1 g, SaturatedFat 0 g, Carbohydrate 40 g, Fiber 11 g, Protein 8 g, Cholesterol 0 mg
VEGETARIAN CHILI
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
- Just before serving, top each serving with shredded cheese and cilantro.
More about "slow cooker vegan chili food"
THE BEST SLOW COOKER VEGAN CHILI - HAPPY KITCHEN
From happykitchen.rocks
Ratings 22Calories 260 per servingCategory Main Course, Soup
- Start with soaking your beans and grains in water overnight. If you don't have time for that, just use canned beans and quinoa.
- Dice the onion and bell peppers. Mince the garlic and chili peppers (I used two but if you like it hot, add more).
- Put all the prepared ingredients in your slow cooker. Add sweet corn, diced tomatoes, tomato sauce and vegetable broth, as well as cumin, sweet paprika, bay leaves, salt and black pepper. Stir everything well to combine.
- Cook on high for 6-8 hours or until cooked through. Adjust the seasoning to your taste. Serve hot with a spoonful of vegan yogurt, chopped avocados, jalapenos, lime and tortilla chips. Let cool and freeze in zipper bags for up to 3 months if desired. Enjoy!
VEGAN CROCKPOT CHILI - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 7Calories 265 per servingCategory Vegan
- In a large slow cooker, add all of the ingredients MINUS the corn. Mix well and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
- 30 minutes before serving, add in the corn and allow the chili to continue cooking until the corn is cooked through.
SLOW COOKER VEGETARIAN CHILI - GIMME SOME OVEN
From gimmesomeoven.com
4.7/5 (25)Estimated Reading Time 5 minsServings 6-8Total Time 4 hrs 10 mins
- Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through. Taste, and season with additional salt and pepper or seasonings if need be.
- In a small pot, cook the farro or quinoa in the vegetable stock according to package directions until it is cooked through. (There will be extra vegetable stock — don’t worry, you’ll add everything to the chili once the farro/quinoa is cooked.)
FOOD PLAYLIST | SLOW-COOKER VEGAN CHILI
From foodplaylist.com
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5/5 (4)Total Time 4 hrs 25 minsCategory Healthy Butternut Squash RecipesCalories 314 per serving
SLOW COOKER VEGETARIAN CHILI RECIPE | SPARKRECIPES
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5/5 (153)Calories 263 per servingServings 8
22 EASY VEGAN SLOW COOKER RECIPES - VEGAN HEAVEN
From veganheaven.org
Reviews 5Estimated Reading Time 2 mins
SLOW COOKER VEGETARIAN CHILI | KITCHN
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Estimated Reading Time 3 mins
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Reviews 2Category SoupCuisine AmericanTotal Time 3 hrs 15 mins
READER'S CHOICE - SIMPLE SLOW COOKER VEGAN CHILI
From deliciouseveryday.com
4.4/5 (8)Total Time 4 hrs 15 minsCategory Main CourseCalories 259 per serving
- In the slow cooker, combine the cooked veggies, crushed tomatoes, diced tomatoes, red kidney beans, and black beans.
SLOW-COOKED VEGAN CHILI - FOOD PREP - HEATHER RESECK
From heatherreseck.com
Cuisine Tex-MexTotal Time 8 hrs 15 minsCategory Main CourseCalories 225 per serving
- Sort and rinse beans; place in a 3½-4 quart slow cooker. Pour boiling water over beans and let stand 1 hour.
- Rinse and drain. Add water to cover beans by 1 inch. Stir in tomato sauce, onion, chili powder, paprika, cumin, salt, coriander, and garlic together
- Cover and cook on high 6-8 hours or on low 12-14 hours, until beans are tender and darker in color.
SLOW COOKER VEGETARIAN CHILI RECIPE - GRACE PARISI | FOOD ...
From foodandwine.com
Servings 8Total Time 4 hrs 30 mins
- In a slow cooker, combine the beans with the hominy, bell peppers, onion, carrot, garlic, mushrooms, ancho and chipotle chile powder, cumin, coriander, tomato sauce, tomato paste and water and season with salt and pepper. Cover and cook on high until the beans are tender and the sauce is thickened, about 4 hours.
- Ladle the chili into bowls and serve with shredded cheddar, sour cream, chopped red onion, cilantro leaves and tortilla chips.
SLOW COOKER VEGETARIAN CHILI RECIPE | VIDEO + STEP BY STEP ...
From kitchenmason.com
Reviews 2Calories 176 per servingCategory Slow Cooker
- Prepare the carrots, celery, onion & garlic as per the above instructions then place them all into the slow cooker with the chili seasoning and lentils. Season well with salt and pepper.
- Add the tinned tomatoes, kidney beans and 300 ml of the vegetable stock. (reserve the rest of the stock for later.) Stir well then cook on low for 5-6 hours.
- Serve immediately with sour cream and a scattering of chopped parsley. Alternatively, allow to cool completely then freeze in portions for a later date.
SLOW COOKER VEGETARIAN CHILI [OIL-FREE, VEGAN, GF] - WATCH ...
From watchlearneat.com
5/5 (4)Calories 168 per servingCategory Dinner, Main Course
- Add beans, bell peppers, jalapeno, onion, garlic, butternut squash, crushed tomatoes, chili powder, cumin, cayenne pepper and salt to your slow cooker and stir to combine.
SLOW COOKER VEGETARIAN CHILI - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
5/5 (6)Total Time 6 hrs 10 minsCategory DinnerCalories 347 per serving
- Mince 4 cloves of garlic and 1 small onion. Dice 1 bell pepper (feel free to use any color pepper you like).
- Add 1 Tbsp. olive oil to the warmed slow cooker along with the garlic, onions, and pepper. Stir to combined these ingredients.
SLOW-COOKER VEGGIE CHILI RECIPE | MYRECIPES
From myrecipes.com
4/5 (29)Total Time 8 hrs 43 minsServings 15Calories 124 per serving
- Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
- Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.
- Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.
SLOW COOKER VEGETARIAN CHILI - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 7Calories 258 per servingCategory Main Course
- Sauté: Heat oil in a large skillet over high heat. Add onion and garlic and cook, stirring often until the onion starts to brown, 4 to 5 minutes.
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EASY VEGAN SLOW COOKER CHILI MAC - EASY CHICKPEASY
From easychickpeasy.com
5/5 (8)Category Main Course, SoupCuisine AmericanCalories 488 per serving
- Bloom: Turn slow cooker on high. Add oil, chili powder, smoked paprika, cumin, red pepper, ancho chili powder and black pepper. Allow oil and spices to heat while preparing other ingredients.
- Combine: Once spices are fragrant, add the tomato sauce, diced tomatoes, corn, beans, diced bell pepper, and vegetable stock (Do NOT add the noodles at this time).
- Boil: About 10 minutes before ready to eat, turn slow cooker back up to high (if not already on high). Add uncooked noodles and stir to combine. Allow to cook until noodles are tender, about 8-10 minutes.
SLOW COOKER VEGAN CHILI RECIPE - LIVESTRONG.COM
From livestrong.com
Servings 5Calories 269 per servingTotal Time 5 hrs 15 mins
- Prepare your vegetables. Make sure that the red bell pepper, green bell pepper, and onion are all diced.
- Place all ingredients in a large freezer bag, mix together, and freeze until you are ready to create this meal.
- When you are ready, defrost freezer bag overnight in the refrigerator or soak in warm water for 1 hour before adding to the slow cooker.
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3 BEAN VEGETARIAN CHILI IN THE SLOW COOKER - THE SCHMIDTY WIFE
From theschmidtywife.com
4.4/5 (88)Total Time 8 hrs 5 minsCategory Slow Cooker And Pressure CookerCalories 233 per serving
- Dice the onion, bell peppers, and jalapeños. With the jalapeños ensure to remove the seeds and light colored insides, the easiest way to remove the insides and seeds is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, from there dice the green part of the vegetable.
- Add the diced vegetables, tomatoes, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine.
- Cook on low 7-8 hours or high 3-4 hours. Serve with garnishes such are sour cream/greek yogurt, cheddar cheese, cilanto, green onions, or any of your favorite chili toppings.
VEGAN CHILI RECIPE: SLOW COOKER VEGETARIAN CHILI - KITCHEN ...
From kitchenconfidante.com
Ratings 3Calories 33 per servingCategory Main Course
- In the insert of a slow cooker (or a Dutch oven or large pot), heat the olive oil over medium-low heat. Add the onions, garlic, and mushrooms, and season with soy sauce. Cook until the onions and mushrooms have wilted.
- Add cumin, paprika, cayenne pepper, oregano and stir for 30 seconds to coat the mushrooms and give the spices a chance to become fragrant.
- Stir in the tomato paste, diced tomatoes, vegetable broth, beans, celery, and sugar. Bring to a boil, then lower heat to a simmer. The longer it cooks, the better it tastes (and I do believe it tastes better the next day). If you are using a slow cooker, transfer to a slow cooker and let it bubble for 4 hours on high or 8 hours on low. If cooking on the stove, cover and cook slowly and taste often, adjusting seasonings as necessary with salt and pepper, for at least 1 hour, stirring occasionally.
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