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Slow Cooker Chili

2 Tbsp. oil
6 garlic cloves, minced
1 cup chopped white onion
1 lb.  veggie burger crumbles (optional)
Red pepper flakes, to taste
1 Tbsp.  chili powder
2 1/2 tsp.  cumin
1 tsp. oregano
1 bay leaf
28-oz. can diced Mexican-style tomatoes
1 Tbsp. soy sauce
1 1/2 cups vegetable stock
6 oz. tomato paste
1 Tbsp. red wine vinegar
28-oz. can black beans, drained and rinsed
16 oz. pinto beans, drained and rinsed
16 oz. kidney beans, drained and rinsed

  • Heat the oil in a large skillet over medium heat. Cook the garlic, onion, veggie burger crumbles if using, and red pepper flakes until the onion is soft. Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant.
  • Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours.
  • Garnish with vegan sour cream, Daiya cheddar shreds, and chopped chives and enjoy!
Makes 6 to 8 servings
Commenting is closed.
  • mohammad ashori says:

    there are too many dry beans for this recipe. You will need to add a little more tomato paste as well. I would recommend reducing the beans and adding a large can of tomato puree in there as well. Needs more chili powder but otherwise delicious.

  • Debbie says:

    This turned out really good! I added one green bell pepper and one anaheim pepper and sautéed them with the onion and garlic. I garnish with a little fresh cilantro.