Slow Cooker Vegan Chili Recipe

This recipe was not only delicious but also simple to make! It was easy to customize as well. Since other peppers were too expensive at the moment, I only used green peppers. To add some extra flavor, I included a small can of chopped green chiles. Instead of garbanzo beans, I opted for Great Northern beans as my kids are not fans of garbanzo beans. I substituted V8 juice for tomato sauce and discovered that just one can of tomato paste provided enough thickness. This dish will definitely become a staple in our household! Thank you!

I opted for NO SALT ADDED canned beans and diced tomatoes in this recipe. Instead of using oil, I sautéed in a tablespoon of water. I replaced the teaspoon of salt with Mrs. Dash seasoning. The recipe originally called for 4 cloves of garlic, but I used 9 for extra flavor. While it may take some time to prepare, the dish is simple to make. The end result is both delicious and nutritious. By avoiding salt and oil, this dish is completely plant-based and made from whole foods.

I prepared this dish for my vegan family members who were visiting. RECIPE ADJUSTMENTS: - I opted for tomatoes with mild green chilies, - I included a 15oz can of whole kernel corn (drained & rinsed), - I skipped adding salt. Followed everything else according to the recipe. The dish turned out quite tasty, and no one felt the need to add salt. Even the non-vegan guests at the table enjoyed it and didn't miss the meat at all! For the next time, I would stick to the same adjustments, except I would reduce the chili powder to 4 or 5 tablespoons instead of 6. (Bonus tip: I used a crockpot liner, which made cleanup a breeze!)

Fantastic chili recipe! It is packed with flavor, and in my opinion, you won't even notice the absence of meat. I used a 6-quart crockpot, and like other reviewers mentioned, the ingredients filled it to the top. I made a few small changes—I used a 16 oz. bag of frozen spinach, the same amount of frozen corn, only one onion, 3 teaspoons of jarred minced garlic, and included 2 cups of fresh green beans that I had on hand. Following the advice of other reviewers, I skipped sautéing and directly added the peppers, onions, and garlic to the pot. I opted for canned Mexican-style tomatoes with green chilies. I reduced the amount of chili powder to 2 tablespoons, as recommended by others, and it was just right for me since the recipe also calls for a tablespoon of cumin. Any more chili powder would have been overpowering. The only deviation from the vegan path was adding a cup of homemade chicken broth from my freezer instead of vegetable broth. Overall, the chili turned out excellent—it had the perfect consistency, not too thick or thin. I cooked it for about 6 and a half hours in total. There were plenty of leftovers, and I am currently enjoying a bowl of it for lunch as I write this review.

I have made this recipe five times already. The first time, I followed the recipe exactly as written. However, in subsequent tries, I omitted the tomato sauce as we are not big fans of a strong tomato flavor. I also increased the amount of garlic and onion, because you can never have enough of those! I highly recommend cooking the garlic, onion, and peppers first for maximum flavor. The last time I skipped this step, and the dish wasn't nearly as tasty. Overall, this is a great recipe that I have recommended to many others. Thank you for sharing it!

Here is the rewritten review: I thoroughly enjoyed trying out this recipe, especially because it was my first time using a slow cooker. I made a few adjustments to suit my preferences: I used homemade vegetable stock that I had made with mushrooms, and I opted for overnight presoaked beans instead of canned ones. Additionally, I included mushrooms and four chopped tomatoes, replacing one of the cans of tomatoes. Although I didn't have yellow squash or spinach on hand, I doubled up on zucchini and mushrooms to make up for it. The blend of spices was fantastic, although I initially thought the chili powder quantity was a bit excessive, it turned out perfectly balanced. This recipe is a wonderful way to use up leftover veggies from the fridge, and it strikes a great balance between heartiness and lightness. Due to the overflowing amount of ingredients, I ended up cooking it in two separate batches in my slow cooker.

I recently tried this recipe and found it to be both delicious and easy to prepare. After reading feedback about the tomato flavor being too strong, I decided to reduce the amount of tomato paste by half and increase the tomato sauce slightly for a more balanced taste. I opted for fresh spinach over frozen and omitted the zucchini and squash as my family isn't fond of them. To add some heartiness, I included a vegan ground meat substitute. Additionally, I sprinkled in about 3 tablespoons of brown sugar to mellow out the spiciness. The dish was a hit with my family, and I will definitely be making it again.

I recently prepared this dish and it received enthusiastic feedback from my vegan companions - they were eager to get the recipe. I made some personal adjustments, like excluding corn to reduce the carb content and leaving out yellow squash. Instead, I introduced carrots and chopped cauliflower as substitutes. I opted for using one white onion and one red onion, along with an extra garlic clove. I found that only one can of tomato sauce was sufficient. Additionally, I decided to enhance the flavor by adding a touch of liquid smoke. I am definitely planning to prepare this meal again. One tip I would offer is to consider using half the amount of frozen spinach, as it tended to overshadow the chili a bit.

I made some adjustments to the recipe. I omitted the corn, upped the chili, and included cayenne and red pepper flakes for extra heat since I prefer spicy food. I also introduced tempeh and lentils for a more savory flavor. For my next attempt, I plan on substituting tempeh with mushrooms. I believe mushrooms and Jalapeños would make a great combination for this dish.

Excellent!

The recipe was fantastic, but there was an excessive amount of cumin. Additionally, there was a lot of vegetable chopping required. 😄

I will definitely do this again and again.

Delicious! This dish is so flavorful and satisfying, you won't even notice the absence of meat. I paired it with vegan gluten-free cornbread for my daughter and it was a hit!

This product lasts a long time! I used it for a chili contest and ended up winning. It was a big hit, even among meat-eaters.

Here is the revised review: With just a bit of chopping for peppers and onions, this recipe is a breeze to throw together in the crockpot. I opted for pintos over black beans since I'm not a fan of black beans. As a carnivore who occasionally fasts for religious reasons, I appreciate having a hearty and flavorful dish like this chili. The traditional chili taste is spot on, and the texture is satisfying. Even without meat, the flavor is so rich that you might not even notice the difference. It's unlikely anyone trying it blindfolded would guess it's vegan. While I won't be giving up meat anytime soon, this chili is a fantastic option for meat-free periods.

Excited to enjoy these once they're ready. The initial taste test looks very promising! 😄

This was my first attempt at trying out this recipe and my family absolutely adored it. The dish was bursting with flavor. My husband even joked that he hoped there would be leftovers for tomorrow!