I combine ingredients for this hearty slow-cooker vegan chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal in the evening! —Marjorie Au, Honolulu, Hawaii
Slow-Cooker Vegan Chili
Can you freeze slow-cooker vegan chili?
Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary.
Slow-Cooker Vegan Chili Tips
What else can you put in slow-cooker vegan chili?
Make your vegan chili more rich and satisfying by adding a can of chickpeas, rinsed and drained. Instead of frozen veggies, reach for fresh corn, cut off the cobs, in season. Roasted red or green Hatch chiles would be a wonderful spicy addition to this chili. For a crispy crunch, top with homemade tortilla chips. Discover vegan dinners even meat lovers will enjoy.How do you store slow-cooker vegan chili?
After cooling, cover and refrigerate this chili for up to 4-5 days. Or you can freeze it for up to 3 months. Here’s everything you need to know about freezing soup.How can you thicken or thin slow-cooker vegan chili?
For a thicker chili, mash some of the beans before adding to the chili, or stir in canned or homemade vegan refried beans. Want a thinner chili? Stir in more vegetable broth, low-sodium tomato or vegetable juice, or another can of undrained diced tomatoes (or fire-roasted tomatoes). If you omit the cornmeal from this recipe, your chili will naturally be a bit thinner.—Christine Rukavena, Taste of Home Senior Book Editor
Slow-Cooker Vegan Chili
Prep Time
35 min
Cook Time
360 min
Yield
7 servings
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 and chopped green onions
Directions
- In a 4-qt. slow cooker, combine the first 9 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 until vegetables are tender, 6-8 hours.
- Serve with tomatoes and green onions if desired.
Nutrition Facts
1 cup (calculated without toppings) : 216 calories, 1g fat (0 saturated fat), 0 cholesterol, 559mg sodium, 43g carbohydrate (11g sugars, 10g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
