Slow Cooker Vegan Chili Recipes
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
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.
SLOW-COOKER VEGETARIAN CHILI
This is one of my own recipes, and one that I'm particularly proud of. It's not very spicy, so you can alter the spices as you like. This is great served with corn bread, and the leftovers make great nachos! I'm the only vegetarian in the family, but everyone else loves it!
Provided by iPlayFlonkerton
Categories Beans
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 15
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.
VEGETARIAN CHILI OLE!
I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! -Marjorie Au, Honolulu, Hawaii
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 7 servings.
Number Of Ingredients 18
Steps:
- In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.
Nutrition Facts : Calories 216 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
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
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
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Instructions Checklist. Step 1. Combine squash, onion, bell pepper, garlic, broth, black beans, pinto beans, tomatoes, chili powder, cumin, paprika …
From eatingwell.com
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Ratings 23Calories 260 per servingCategory Main Course, Soup
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- Dice the onion and bell peppers. Mince the garlic and chili peppers (I used two but if you like it hot, add more).
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From foodwithfeeling.com
Reviews 8Calories 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.
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SLOW-COOKED VEGETARIAN CHILI - WEGMANS
From shop.wegmans.com
- Sort and rinse beans. Add beans to bowl; carefully pour boiling water over beans. Soak beans 10 min; drain. Rinse beans under cold water; add to 6-8 qt slow cooker.
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SLOW COOKER VEGETARIAN CHILI - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
- 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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From veggiechick.com
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From theendlessmeal.com
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From theschmidtywife.com
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From toriavey.com
- In a large saucepan, heat the olive oil over medium-high heat. Add carrots, celery, onions, bell pepper and 1 tsp salt. Cook on medium for about 20 minutes, stirring occasionally, until the vegetables soften and have nice color. Add the garlic and cook for 1-2 additional minutes till fragrant.
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From jessicainthekitchen.com
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From kitchenconfidante.com
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From chewoutloud.com
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FOOD PLAYLIST | SLOW-COOKER VEGAN CHILI
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Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant. Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours. Garnish with vegan sour cream, Daiya cheddar shreds, and chopped chives and enjoy! Makes 6 to 8 servings
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