Day 340.
Vegan slow cooker chili is on the menu today. We love our Vegetarian Crockpot Chili but today I’m going to do the unthinkable and change it up to make it vegan and whole foods-friendly.
This is a definite family favorite, and messing with it could lead to rebellion. I’m using the Lentil and Rice Ground Beef Substitute for the first time in this recipe. I’m also now exclusively soaking dry beans instead of using canned.
I was half-way there with the tomatoes, using two large chopped tomatoes and one 14.5-ounce can of diced tomatoes this go-around. I highly recommend making chili a day ahead of time as the spices get extra delicious after sitting for an extra day. And, the best part of making up a big batch of chili? The wide variety of uses for leftovers: Vegetarian Crockpot Chili Leftovers Recipes.
Vegan Slow Cooker Chili
Ingredients
4 cups black beans
4 cups diced tomatoes with juice
1 medium onion, chopped
1 green pepper, chopped
2 cups Lentil and Rice Ground Beef Substitute (or cooked lentils)
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon chipotle pepper (optional)
Slow Cooker Method
Grease or spray a 4-quart crock. Add all ingredients to the crock. I chose to leave the “beef” frozen on top so it doesn’t get mushy. I also mix all the spices together before-hand and pour them over the “beef.”
Cook on LOW for 8-10 hours (recommended) or HIGH for 4-6 hours. Serve immediately or refrigerate overnight, reheat and serve.
Instant Pot Method
Place all ingredients in the instant pot insert.
If using dry, unsoaked beans, use 2 cups dry beans and 1-quart vegetable broth and cook on chili/beans setting for 45 to 55 minutes.
If using dry, presoaked for 24 hours beans, use 2 cups dry beans and 1-quart vegetable broth and cook on chili/beans setting for 30 minutes.
Serve immediately or refrigerate overnight, reheat and serve.
With either method, top with cheese, avocado, sour cream, Cholula, and fresh cilantro if desired.
The Results
I was a little worried about how the “beef” would hold up to that much liquid (it’s softer than the store-bought beef substitutes), but the overall texture of the chili is perfect. I think the taste was even more delicious than the last time we made it. The kids and husband all loved it. The kids had their chili with lots of crackers and cheese (it’s a little spicy for them otherwise). I sometimes leave the chipotle pepper seasoning out and add cayenne pepper to the adult portions.
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Vegan Slow Cooker Chili
Check out our vegan slow cooker chili, whole-foods friendly and our new instant pot method using dry beans either soaked or not! It's a family favorite!
Ingredients
- 4 cups black beans
- 4 cups diced tomatoes with juice
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 cups Lentil and Rice Ground Beef Substitute (or cooked lentils)
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chipotle pepper (optional)
Instructions
Slow Cooker Method
Grease or spray a 4-quart crock. Add all ingredients to the crock. I chose to leave the "beef" frozen on top so it doesn't get mushy. I also mix all the spices together before-hand and pour them over the "beef."
Cook on LOW for 8-10 hours (recommended) or HIGH for 4-6 hours. Serve immediately or refrigerate overnight, reheat and serve.
Instant Pot Method
Place all ingredients in the instant pot insert.
If using dry, unsoaked beans, use 2 cups dry beans and 1-quart vegetable broth and cook on chili/beans setting for 45 to 55 minutes.
If using dry, presoaked for 24 hours beans, use 2 cups dry beans and 1-quart vegetable broth and cook on chili/beans setting for 30 minutes.
Serve immediately or refrigerate overnight, reheat and serve.
With either method, top with cheese, avocado, sour cream, Cholula, and fresh cilantro if desired.
