Bold Vegan Chili

Bold Vegan Chili

TVESTA

"So bold, even a meat eater wont care that it's meatless!"
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Ingredients

4 h 20 m servings 256 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 690 mg
  • 28%

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.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
  2. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

Footnotes

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

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Reviews

Read all reviews 35
  1. 43 Ratings

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Most helpful positive review

If you are making this recipe for a vegan, please note that not all "vegetarian ground beef crumbles" are suitable for vegans. Many of them contain egg, or milk derivatives--vegans do not consum...

Most helpful critical review

I admit it, a steak flashed thru my mind too after the first bite. VERY BLAND. BUT, I just adjusted the seasonings to my taste, let it cook longer, and found it was a great meal. I did follow...

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I admit it, a steak flashed thru my mind too after the first bite. VERY BLAND. BUT, I just adjusted the seasonings to my taste, let it cook longer, and found it was a great meal. I did follow...

If you are making this recipe for a vegan, please note that not all "vegetarian ground beef crumbles" are suitable for vegans. Many of them contain egg, or milk derivatives--vegans do not consum...

This chili was fantastic. My meat-loving husband even had a bowl. I will say, though, that unlike most chili, this one is better fresh than left over. I can't wait to make it again.

Have made this twice. Have had to double the receipe to meet demands. A couple of quick changes, used a mixture of beans, pinto, black, canneli, and kidney beans; added 1/2 TBS dried Basil; add...

This is a good chili, but not great. After making this, I realize that I'm not a fan of celery in my chili. Also, I missed the crushed tomatoes of my usual chili recipe. I added cumin, a must...

i am not a vegan, but this recipe is GGGREAT! i made it for my church event and people thought i was lying when i said it was vegetarian chili. this is a " ***** " meal!

My family loves this recipe. It is the only chili that my kids will eat. I usually use all pinto beans, but have used any type of canned 'dry' bean I have on hand (ie: black beans, great northe...

I use veggie sausage crumbles and brown them first for a more meat like texture. Yummie! Even pleases MEAT EATERS such as myself.

A little bland. Added tons of cheese as a topping to add flavor. Overall delicious!

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