Hearty Vegan Slow-Cooker Chili

Hearty Vegan Slow-Cooker Chili

32
Grete 0

"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.' : )"
Saved
Save
I Made it Rate it Share Print

Ingredients

5 h 55 m servings 134 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

32
  1. 42 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 p...

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...

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...

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 da...

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. ...

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 ...

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.

I'm not vegan- in fact, I'm not even vegetarian, but we LOVED this! We had dinner guests, with a mix of dietary restrictions and this was a big hit with everyone!! I sauteed the peppers,onions a...

This was sent to e-mail a few weeks ago and I made it that day! the grocery store was out of the zuccini and squash, so I used parsnips and mushrooms instead and fresh spinach instead of frozen...

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 toma...