Best 3 Traditional Vegan Chilli For Slow Cooker Recipes

Indulge in the hearty goodness of our traditional vegan chili, a symphony of flavors that will tantalize your taste buds and warm your soul. This delectable dish, crafted with wholesome plant-based ingredients, is a symphony of textures and flavors that will leave you feeling satisfied and nourished. Discover the magic of our three unique recipes, each offering a distinct culinary experience. The Classic Vegan Chili is a timeless favorite, bursting with the rich flavors of tomatoes, beans, and spices, while the Sweet Potato and Black Bean Chili adds a touch of sweetness and smokiness to the mix. For those who enjoy a bit of heat, the Spicy Three Bean Chili brings the fire with a blend of three types of beans and a kick of chili peppers. Whether you're a seasoned vegan pro or just starting your plant-based journey, these recipes are sure to become your go-to comfort food.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER VEGAN CHILI

Slow Cooker Vegan Chili image

I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.

Provided by Tom

Categories Vegetarian Chili

Time 4h20m

Yield 12

Number Of Ingredients 14

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans butter beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, or more to taste
1 cup chopped carrots
1 cup chopped celery
1 cup chopped leek
6 tablespoons tomato paste
1 chipotle chile in adobo sauce, chopped
2 teaspoons smoked paprika
1 teaspoon chili powder

Steps:

Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
Cover and cook until vegetables are tender, 4 to 6 hours on Low.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 45.5 g, Fat 0.9 g, Fiber 14 g, Protein 15.2 g, SaturatedFat 0.2 g, Sodium 1027.2 mg, Sugar 4.8 g

TRADITIONAL VEGAN CHILLI (FOR SLOW COOKER)

Traditional Vegan Chilli (For Slow Cooker) image

Adapted from a recipe with meat to be vegan. Plenty of protein. Add any vegetables you want to further boost the fibre content! I usually serve over mashed potato for true comfort food!

Provided by KristinV

Categories Vegan

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups textured vegetable protein
1 large onion (finely chopped)
1 (400 g) can chopped tomatoes
1 green chili (finely chopped)
1/2 red capsicum (green)
1 (400 g) can tomato puree
1/2 cup water
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic (minced)
1 carrot (peeled and diced)
1 zucchini (peeled and sliced)
1 (450 g) kidney beans

Steps:

Cover TVP with stock water (vegetable stock to keep it vegan but if you can get vegan beef flavoured stock, such as Massel here in Australia, use that).
Combine all ingredients EXCEPT kidney beans in the slow cooker and mix well.
Cover and cook on low for 7 to 9 hours.
Add Kidney Beans and continue to cook for 30 minutes.

Nutrition Facts : Calories 135, Fat 1.3, SaturatedFat 0.2, Sodium 278.7, Carbohydrate 26.5, Fiber 8, Sugar 9.6, Protein 7

HEARTY VEGAN SLOW-COOKER CHILI

Hearty Vegan Slow-Cooker Chili image

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

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

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

Tips:

Soak the dried beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
Use a variety of beans in your chili. This will add flavor and texture to the dish.
Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavors.
If you like your chili spicy, add some chopped jalapeños or cayenne pepper.
Serve chili with your favorite toppings, such as shredded cheese, sour cream, or avocado.

Conclusion:

This traditional vegan chili is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make in a slow cooker, and it is packed with healthy ingredients. So next time you are looking for a delicious and satisfying vegan meal, give this chili a try.