Easy Slow Cooker Vegan Chili
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 15 mins
-
Servings
4 people
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Calories
590 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Easy Slow Cooker Vegan Chili
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It's easy to make THE BEST Vegan Chili with soyrizo, three beans and a secret ingredient! Make this recipe in a slow cooker, or on the stove, for a delicious, comforting meal that's plant-based and gluten-free.
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Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup red onion diced
- 1 Jalapeño minced
- 12 ounces soyrizo
- 15 ounce can black beans drained & rinsed
- 15 ounce can pinto beans drained & rinsed
- 15 ounce can kidney beans drained & rinsed
- 32 ounces salsa
- 2 tablespoons chili seasoning click link for homemade recipe
- 2 cups vegetable broth
Optional toppings
- 1 avocado thinly sliced
- 2 tbsp fresh cilantro chopped
- ¼ cup red onion diced
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Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the garlic, onion & jalapenos.
- Sauté 3-4 minutes, then add the soyrizo and cook through, 6-8 minutes.
- Add the beans to a slow cooker.
- Once the soyrizo mixture is cooked through, add to the slow cooker with the beans.
- Add the salsa to the slow cooker.
- And the chili seasoning, then pour the vegetable broth over the chili.
- Mix everything together.
- Cook on low for 6-8 hours or on high 4-5 hours.
- Serve in a bowl topped with the optional toppings of your choice.
Notes
- The nutritional information provided is for one serving of chili. This recipe makes 4 servings. The information does not include the optional toppings.
- Feel free to substitute the soyrizo with your favorite meatless crumbles, like Impossible Meat, Beyond Meat or Lightlife Smart Ground.
- This chili can be made on the stovetop or in an Instant Pot. For those instructions, please refer to the blog post above.
- The spice of this chili can easily be altered. To make a mild chili, use mild salsa. To spice up the chili, use medium or hot salsa, or add 1 teaspoon cayenne pepper with the chili seasoning.
- Leftover vegan chili will stay good in the refrigerator for up to 7 days.
- To reheat the chili, add it to a pot on the stove over medium-high heat and heat, stirring occasionally, for 8-10 minutes. You can also reheat it in the microwave. Place the chili in a microwave-safe bowl, microwave for 2 minutes, stir the chili, then microwave for 1 minute.
Nutrition Information
Show Details
Calories
590kcal
(30%)
Carbohydrates
83g
(28%)
Protein
33g
(66%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
4028mg
(168%)
Potassium
1685mg
(48%)
Fiber
31g
(124%)
Sugar
14g
(28%)
Vitamin A
3105mg
(62%)
Vitamin C
15mg
(17%)
Calcium
215mg
(22%)
Iron
29mg
(161%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 83g | 28% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 4028mg | 168% |
| Potassium | 1685mg | 36% |
| Fiber | 31g | 124% |
| Sugar | 14g | 28% |
| Vitamin A | 3105mg | 62% |
| Vitamin C | 15mg | 17% |
| Calcium | 215mg | 22% |
| Iron | 29mg | 161% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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