Name: Plant-Based Chili (Slow Cooker)
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
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

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Slow Cooker Plant-Based 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!

Two bowls with chili topped with avocado.

You might not think of chili as an easy dish, but this vegan chili version will change your mind. It’s fabulous, it’s healthy and it can be ready in about a about 4 hours using a slow cooker so prep or 30 minutes on stovetop.

This is a take of my beef chili shared on Muy Delish but turned into a plant-based version. Added more beans, lentils and a little tofu for good measure. The spices really add depth and richness of flavor, so try not to skip any of them.

Like all good chilis, they taste better the next day!

Plant-Based Chili (Slow Cooker)

Ana Frias

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.

10 servings

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Prep Time 15 mins

Cook Time 4 hrs

Total Time 4 hrs 15 mins

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.

ANA’S 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.