Plant-Based Chili (Slow Cooker)
Slow Cooker Plant-Base Chili is my signature Chili recipe made meatless! With only 15 minutes of hands-on time, it isn’t labor-intensive. Plus it’s healthy and delicious!This recipe is great for freezing leftovers or as a meal prep for the week.
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Servings: 10 servings
Calories: 218kcal
Equipment
- Large Slow Cooker
Ingredients
- 15 ounce can pinto beans - drained and rinsed
- 15 ounce can red kidney beans or black beans - drained and rinsed
- 1 cup dry lentils
- 8 ounces extra firm tofu (optional) - grounded
- 29 ounces tomato juice (1 quart)
- 1 medium onion - chopped into small cubes
- ¾ cup celery - chopped into small cubes
- ½ cup green bell pepper - chopped into small cubes
- 3 Tablespoon chili powder - use ¼ cup for a more spicy chili
- 1 ½ teaspoons garlic powder
- 1 Tablespoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ⅕ teaspoon cayenne pepper
Instructions
- Turn the crockpot to high to start warming it up and add all ingredients.
- **See note below for cooking it on stovetop.
- Cover the slow-cooker with lid and let the chili simmer for 4 hours on low.
- Serve warm with crackers or cornbread.
Notes
Stovetop instructions:
- In a large pot, add all ingredients.
- Simmer, stirring often, for 45 to 1 hour or until all of the flavors have developed well. Make sure not to cook it on very strong heat since it'll dry it out too quickly.
- Stir often so that it doesn't stick to the bottom.
Private Notes
Nutrition
Serving: 2cups | Calories: 218kcal | Carbohydrates: 35g | Protein: 14g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 794mg | Potassium: 596mg | Fiber: 10g | Sugar: 4g