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
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
VEGETARIAN VEGAN CHILI, LOW-SALT, INSTANT POT OR CROCKPOT
This is modified from another recipe, with the addition of more veggies. My whole family loved it and they didn't even realize it was vegetarian. : ) Original recipe provided by Lori Schneider for Teacher Appreciation Week. The sour cream and cheese is for those who eat/like cheese (not me!).
Provided by Chef TanyaW
Categories < 60 Mins
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 21
Steps:
- Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
- Garnish with optional items. I personally use green onions, chives, and a little more salsa.
Nutrition Facts : Calories 204.7, Fat 7.6, SaturatedFat 2.4, Cholesterol 7.5, Sodium 579, Carbohydrate 30.8, Fiber 8.8, Sugar 4.7, Protein 8
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INSTANT POT VEGETARIAN CHILI RECIPE (+ SLOW COOKER
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4.8/5 (46)Calories 254 per servingCategory Entrees
- Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Heat the olive oil in a medium nonstick skillet set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
BEST EVER VEGAN CHILI RECIPE (APPROVED BY ALL EATERS!)
From thebananadiaries.com
Cuisine AmericanTotal Time 30 minsCategory DinnerCalories 199 per serving
- You can either sauté the carrots, celery, and onions in the Instant Pot or on the stove top. Whichever method you use, simply heat the olive oil until hot, then sauté the carrots, celery, and onions until the onions are translucent. Then transfer the veggies to the Instant Pot, if you didn’t use the Instant Pot to sauté (Note: the sauté option isn’t available on every Instant Pot.).
- Once the veggies are in the Instant Pot, add in the remaining ingredients and use a wooden spoon to stir until everything is evenly distributed.
- Secure the Instant Pot lid on top and turn on the Instant Pot. Set the settings to chili or to custom and the cook time to 20 minutes. Press start and cook the chili.
- Once cooked, allow the chili to “stay warm” for 10 minutes to naturally release some pressure. Then make sure the pressure is fully released by releasing the pressure valve completely. Carefully remove the lid and serve!
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