-
-
My review
Meatiest Vegetarian Chili From Your Slow Cooker
Simone
"This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family."
Added to shopping list.
Go to shopping list.
Ingredients
6 h 40 m servings 455 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
- Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 455 calories; 18.2 g fat; 58.2 g carbohydrates; 21.2 g protein; 0 mg cholesterol; 1645 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 221319 Ratings
-
-
-
-
-
Most helpful positive review
10/24/2008
Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans t...
Most helpful critical review
2/5/2011
Not at all what I expected from all the hype. Definitely decent chili, but 5 stars? No. I followed the recipe exactly, but I was not very impressed. Sure, it was spicy. But flavorless. 3...
Most helpful
Most positive
Least positive
Newest
10/24/2008
Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans t...
7/4/2008
Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/sub...
8/19/2008
This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved ...
10/7/2008
Family and friends loved this chili!! I substituted Morning Star Vegetable Crumbles (it looks like pre-cooked hamburger) for the tofu and nobody knew that it was a vegetarian dish. Absolutely ta...
3/3/2008
this recipe was really tasty! i cut back on the chili powder a bit to suit our tastes. the only problem i had was that it got a bit soupy by the end of cook time - so i added about 1 cup of corn...
9/15/2008
This recipe was flavourful and so tasty. I liked the combination of the different spices. I nixed the tofu and added a can of chickpeas and corn - it added a very good texture to the chili.
10/25/2008
Yummy! We will never go back to regular chili again. I tried this recipe today for the first time and it seemed like a lot of food so I halved it and even then it almost filled my regular size s...
6/5/2008
My family loved this recipe! I used YVES ground tofu instead of the package firm tofu and also added one hot jalapeno. WOW..EXCELLENT DISH!