Traditional Vegan Chilli For Slow Cooker Recipes

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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

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

GRANDMA'S SLOW COOKER VEGETARIAN CHILI



Grandma's Slow Cooker Vegetarian Chili image

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

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

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

TRADITIONAL VEGAN CHILLI (FOR SLOW COOKER)



Traditional Vegan Chilli (For Slow Cooker) image

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

1 1/2 cups textured vegetable protein
1 large onion (finely chopped)
1 (400 g) can chopped tomatoes
1 green chili (finely chopped)
1/2 red capsicum (green)
1 (400 g) can tomato puree
1/2 cup water
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic (minced)
1 carrot (peeled and diced)
1 zucchini (peeled and sliced)
1 (450 g) kidney beans

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

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 FAMILY-FAVORITE CHILI



Slow-Cooker Family-Favorite Chili image

With just twenty minutes of prep time in the morning, you can set yourself up to come home to the inviting fragrance-not to mention flavor-of home-cooked crockpot chili. The slow-cooking perfectly combines the beef, beans and tomatoes for hearty, satisfying bowls of warm chili goodness.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 8

Number Of Ingredients 10

2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes
1 can (16 oz) chili beans in sauce, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
  • Cover and cook on Low heat setting 6 to 8 hours.

Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 70 mg, Fiber 5 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 1/4 cups, Sodium 1120 mg, Sugar 7 g, TransFat 1 g

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