Plant-Based Chili (Slow Cooker)

Vegetarian tofu bean chili in a white bowl topped with cubed avocado.

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.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 218kcal

Author Ana Frias

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.

Note: If the consistency turns out too dense, add vegetable broth until you reach the desired consistency. Season with salt & pepper again according to taste.

Nutrition