Best 4 Meatiest Vegetarian Chili From Your Slow Cooker Recipes
**Indulge in a Hearty and Flavorful Vegetarian Chili Feast:**
Embark on a culinary adventure with our comprehensive guide to the meatiest vegetarian chili, a dish that tantalizes taste buds and nourishes the soul. This versatile recipe, crafted with a symphony of wholesome ingredients, promises a symphony of flavors that will leave you craving for more. Whether you're a committed vegetarian, seeking meatless alternatives, or simply looking to incorporate more plant-based meals into your diet, this chili is a culinary masterpiece that caters to all preferences. Dive into a world of culinary delight as we explore variations of this classic dish, ranging from the traditional to the innovative, ensuring there's a chili recipe to suit every palate. Let's fire up your slow cooker and embark on a journey of taste and satisfaction with our meatiest vegetarian chili extravaganza!
MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER
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.
Provided by Simone
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h40m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 58.2 g, Fat 18.2 g, Fiber 22 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1645.5 mg, Sugar 4.9 g
MEAT-LOVERS' VEGETARIAN CHILI
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.
Provided by J. Phillips
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h55m
Yield 12
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
- Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
- Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
- Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g
HEARTY VEGAN SLOW-COOKER CHILI
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.' : )
Provided by Grete
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 5h55m
Yield 15
Number Of Ingredients 23
Steps:
- 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.
- 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.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g
GRANDMA'S SLOW COOKER VEGETARIAN CHILI
This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.
Provided by sellitman
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 52.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 13.2 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 965.9 mg, Sugar 9.2 g
Tips:
- Utilize Dried Beans: Dried beans are more budget-friendly and healthier than canned beans. Remember to soak them overnight for ideal texture and easier digestion. If time is limited, a quick soak method works too: boil beans for 2-3 minutes, remove from heat, and let them rest covered for an hour.
- Build Flavorful Base: Sautéing vegetables before adding them to the slow cooker enhances their flavor. This caramelization process creates a rich base for the chili.
- Spice Symphony: Don't be afraid to experiment with spices. The combination of chili powder, cumin, paprika, and oregano is a classic, but adding a pinch of cinnamon, cocoa powder, or even coffee grounds can create unique depth of flavor.
- Embrace Variety: Don't limit yourself to canned diced tomatoes. Try using crushed tomatoes, tomato sauce, or even fresh tomatoes for a vibrant and textured chili.
- Maximize Slow Cooker's Magic: Utilize the slow cooker's ability to tenderize tough ingredients. Meaty mushrooms, hearty beans, and firm vegetables become incredibly tender after hours of slow cooking.
- Garnish Delight: Before serving, elevate the chili's presentation with fresh herbs like cilantro, parsley, or green onions. A dollop of sour cream, shredded cheese, or avocado slices adds color and extra flavor.
Conclusion:
This meatiest vegetarian chili is a culinary symphony of flavors and textures that will satisfy even the most ardent meat lovers. It's a versatile dish that can be easily customized to suit personal preferences, making it a perfect meal for any occasion. Whether served as a hearty main course, a topping for nachos or tacos, or a comforting side dish, this slow-cooker chili is guaranteed to impress. So, gather your ingredients, let the slow cooker do its magic, and indulge in a delicious and wholesome meatless feast!
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