Traditional Vegan Chilli For Slow Cooker Recipes
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
INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
SLOW COOKER VEGETARIAN CHILI
Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese.
Provided by limeshmd
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 7h
Yield 12
Number Of Ingredients 18
Steps:
- Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
- Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
- Cook on High for 6 to 8 hours.
- Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 7.9 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 408.7 mg, Sugar 5.3 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
GRANDMA'S SLOW COOKER VEGETARIAN CHILI
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
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
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
TRADITIONAL VEGAN CHILLI (FOR SLOW COOKER)
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
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
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