"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.' : )" — Grete
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green bell pepper, chopped
red bell pepper, chopped
yellow bell pepper, chopped
1 (10 ounce) package
frozen chopped spinach, thawed and drained
frozen corn kernels, thawed
yellow squash, chopped
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
1 (8 ounce) can
tomato sauce, or more if needed
vegetable broth, or more if needed
This was delicious and easy! Also easy to modify. I used only green peppers (others too pricey right now). I added a small can of chopped green chiles for a little zip, and used Great Northern beans instead of garbanzo (my kids don't like garbanzo beans). I also use V8 juice instead of tomato sauce, and found that just one can of tomato paste makes it plenty thick. This will be a regular at our house! Thanks!
WAY too much tomato. The consistency was like tomato sauce with vegetables. Won't be making this again, but if I did I would use only 6 oz tomato paste and no tomato sauce. Also, 4 Tbsp. chili powder would be plenty.
DAIYA Vegan cheese is the way to go, it actually melts so you can have Nacho's! I added some Lime Juice, used Mexican style canned tomatoes and threw in some Jalapeno's, found I didn't need the broth. This is a great make ahead and freeze in portions dish, especially to take into the office and have for lunch and looks wonderful with all the different colours. I served it over brown rice and it's really filling. Thanks Grete!
Great! We aren't vegan--not even vegetarian--and it was still appreciated. Great way to make a chili in the crock pot that is hearty and really healthy. It makes a ton and was delicious for days afterwards. I only had one small can of diced tomatoes, but just added a little extra veggie broth to make up for the liquid that would have been in the canned tomatoes. We have a large crock pot, and it almost didn't all fit! For the reviewer who was worried about sodium, just check the sodium levels of your veggie broth, rinse your beans well (or use fresh and soak them overnight before), and/or omit the salt. I can't see what else would be adding so much sodium. ALSO, I didn't saute any vegetables in olive oil first. Just added all to the crock pot. Not sure if that would have made a difference, but I doubt it. Cooked 8 hours on low.
So good... All of these ingredients wouldn't fit in our slow cooker so we put it in a big pot on the stove for about 4-5 hours and let it simmer. Delicious. Everything just melts in your mouth. And the taste, you can't even tell it doesn't have meat in it. Lovely.
This is great - was easy to make and people loved it! I made it for a group and had a number of people request the recipe.
Yummy! Doubt my kids will eat it, but it's delish!! I omitted salt and olive oil and just threw everything into crockpot. Also, instead of buying all the cans of beans, I bought the dried 15 bean package and presoaked them overnight in water.
This is not your traditional chili but it is a good chili nonetheless . I did not have zucchini and squash so i replaced those with diced carrots and celery.Worked out nice and replaced the tomato sauce with vegetable cocktail like one reviewer did and it was also good.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Vegan Slow-Cooker Chili
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 134
** Calories from Fat: 21
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