Slow-Cooker Vegan Chili

Name: Slow-Cooker Vegan Chili
Prep time: 35 min
Cook time: 6 h
Total time: 6 h 35 min
Yield: 7 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 35 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Marjorie Au, Honolulu, Hawaii

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 01, 2023

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

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

TEST KITCHEN APPROVED

Slow-Cooker Vegan Chili

7 Reviews Add your review

Yield:7 servings

Prep:35 min

Cook:6 hours

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
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.

2
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.