Hearty Vegan Slow-Cooker Chili Recipe
This slow-cooked vegan chili is jam-packed with colorful peppers, zucchini, three kinds of beans, and spices.
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
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 and garlic as suggested. I added an 8 oz package of fresh mushrooms in the last couple of minutes of sauteeing. I left out the spinach, used only one can of tomato paste, and used 2 cola-sized cans of V8 rather than 1 can of tomato sauce. Otherwise, I used all veggies and spices as listed. We will definitely break out this recipe the next time we have guests with strict diets. (And probably sometimes when we don't!) Thanks for posting!!
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!
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Chili is easy to make plant-based, with a variety of beans, grains, veggies, and spices combining to create that stick-to-your-ribs dish.
Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.
Vegetarian ground beef is simmered with tomato sauce, onion and a host of spices to create this hearty, vegan chili.