Best Bean Chili

This Bean Chili is Plant-Based and made in the slow-cooker. It’s 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!

You might not think of bean 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.

Ingredients Notes

• The Protein –  Canned pinto and red kidney beans, dry lentils and extra firm tofu (optional).
• The broth –  You’ll need tomato juice and tomato purée.
• The veggies – white or yellow onion, celery, green bell pepper.
• Seasoning – Chili powder, garlic powder, salt & pepper, dried oregano, sugar and a dash of cayenne pepper.

How To Make Bean Chili

Step 1. Turn the crockpot to high to start warming it up and add all ingredients.

Step 2. Cover the slow-cooker with lid and let the chili simmer for 4 hours on low.

Chili Toppings & Serving Suggestions

Never skip the toppings! Here are some ideas to jazz up your bean chili:

• Tortilla chips
• Sliced avocado
• Fresh cilantro
• Greek yogurt

Serve warm with crackers or cornbread.

MORE OF MY Favorite…

Savory Recipes

• Chickpea Salad Sandwich
• Grilled Asparagus
• Chickpea Salad Sandwich
• Pasta Primavera With Roasted Vegetables
• Beef & Broccoli Stir Fry

Print

Plant-Based Chili (Slow Cooker)

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.

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 servings

Calories 218kcal

Author Ana Frias

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.

Notes

Stovetop instructions:

1. In a large pot, add all ingredients.
2. 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.
3. 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. 

Nutrition

Serving: 2cups | Calories: 218kcal | Carbohydrates: 35g | Protein: 14g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 794mg | Potassium: 596mg | Fiber: 10g | Sugar: 4g

The post Best Bean Chili appeared first on Savor The Protein.