Meatiest Vegetarian Chili From Your Slow Cooker Recipe - Allrecipes.com
Meatiest Vegetarian Chili From Your Slow Cooker Recipe
  • READY IN 6+ hrs

Meatiest Vegetarian Chili From Your Slow Cooker

Recipe by  

"This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs 10 mins
  • READY IN

    6 hrs 40 mins

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
  2. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2008

Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!!

 
Most Helpful Critical Review
Feb 07, 2011

Not at all what I expected from all the hype. Definitely decent chili, but 5 stars? No. I followed the recipe exactly, but I was not very impressed. Sure, it was spicy. But flavorless. 3 stars though! Better than most!

 
Jul 04, 2008

Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/substitutions I made - 1/2 less onion, 1/2 T of red pepper powder instead of Tabasco (I was out), 1 can of kidney beans instead of black beans (again, I was out). Even my carnivorous fiancee approved.

 
Aug 19, 2008

This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved the recipe and it easily could of fed 6, so it makes A LOT! I'm not the biggest chili fan but I never thought to serve it with nachos, guacumoule, sour cream and cheese, a la Mexican style. Great idea and I'll totally make this one regularly.

 
Oct 07, 2008

Family and friends loved this chili!! I substituted Morning Star Vegetable Crumbles (it looks like pre-cooked hamburger) for the tofu and nobody knew that it was a vegetarian dish. Absolutely tasty!!!!

 
Mar 03, 2008

this recipe was really tasty! i cut back on the chili powder a bit to suit our tastes. the only problem i had was that it got a bit soupy by the end of cook time - so i added about 1 cup of cornstarch to thicken it up and it was delicious!

 
Sep 15, 2008

This recipe was flavourful and so tasty. I liked the combination of the different spices. I nixed the tofu and added a can of chickpeas and corn - it added a very good texture to the chili.

 
Oct 25, 2008

Yummy! We will never go back to regular chili again. I tried this recipe today for the first time and it seemed like a lot of food so I halved it and even then it almost filled my regular size slow cooker. It was awesome....didn't miss the meat at all. We don't like chili too spicy so we used less than half of the chili and hot sauce that was called for. I would recommend this to anyone, vegetarian or not.

 

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Nutrition

  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 58.2 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 22 g
  • 88%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 1645 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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