Best 3 Hearty Vegan Slow Cooker Chili Recipes

Indulge in a hearty and satisfying culinary experience with our versatile vegan slow-cooker chili, a symphony of flavors that caters to various dietary preferences. Discover a delectable chili rendition crafted with wholesome plant-based ingredients, ensuring a guilt-free indulgence. This hearty and flavorful dish is not only suitable for vegans but also a delightful option for vegetarians, those with gluten sensitivities, or anyone seeking a meatless meal. Our recipe collection features an array of chili variations, each offering a unique taste adventure. From a traditional chili brimming with bold spices to a zesty sweet potato chili bursting with vibrant flavors, we have a chili recipe to tantalize every palate. Prepare to embark on a culinary journey that will leave you feeling nourished and satisfied.

Let's cook with our recipes!

CROCKPOT VEGETARIAN CHILI

Crockpot Vegetarian Chili image

This easy crockpot vegetarian chili recipe tastes delicious and is easy to make with basic pantry ingredients, three beans, vegetables, and spices. Gluten free and vegan!

Provided by Robyn Downs

Categories Main Course Soup

Time 7h10m

Number Of Ingredients 17

Ingredients

1 cup diced yellow onion
1 cup diced red bell pepper
1 cup chopped carrot
1 cup chopped celery
1 15-oz can no-sugar added tomato sauce
1 15-oz can diced fire-roasted tomatoes
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
2 tsp kosher salt (divided)
1 tsp granulated garlic powder
1 tsp ground cumin
1 tsp mild chili powder
1 tsp smoked paprika
1 tbsp fresh lime juice
2 tbsp hot sauce (optional)
Hot sauce, chopped onion, cilantro, jalapeno, avocado, guacamole, sour cream, cheese, chips.

Steps:

To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 800 mg, Fiber 15 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

HEARTY SLOW-COOKER CHILI

Hearty Slow-Cooker Chili image

When it's time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. -Molly Butt, Granville, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 6h25m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
3 pounds lean ground beef (90% lean)
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) chopped green chiles
1/2 cup minced fresh parsley
2 tablespoons chili powder
1-1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice or pasta
Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

Steps:

In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker., Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker., Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Nutrition Facts : Calories 278 calories, Fat 13g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 863mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.

VEGETARIAN CHILI OLE!

Vegetarian Chili Ole! image

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 7 servings.

Number Of Ingredients 18

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chiles
1 ounce Mexican chocolate, chopped
1 cup water
1 can (6 ounces) tomato paste
1 tablespoon cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce, optional
Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Steps:

In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

Nutrition Facts : Calories 216 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

Use a variety of beans and lentils. This will give your chili a complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, lentils, and split peas.
Don't be afraid to experiment with different vegetables. Chili is a great way to use up leftover vegetables, so feel free to add whatever you have on hand. Some good options include onions, carrots, celery, bell peppers, corn, and tomatoes.
Add some heat. If you like spicy chili, add some chopped jalapeños or chili peppers. You can also add a teaspoon or two of chili powder or cumin.
Let the chili simmer for a while. This will allow the flavors to develop and deepen. The longer you simmer the chili, the better it will taste.
Serve the chili with your favorite toppings. Some good options include sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

Hearty vegan slow-cooker chili is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover vegetables and beans. This chili is packed with flavor and is sure to please everyone at the table. .