Instructions. Mix together the spices in a small bowl. Set aside. Prepare your vegetables: peel and chop the sweet potato into small chunks, chop both peppers into small pieces, and dice the onion. Add beans, vegetables, spices, tomatoes, and broth to slow cooker. Cook on low for 6 hours. Add the beans to a slow cooker with the cooked soyrizo mixture. Add the salsa and chili seasoning to the slow cooker. Pour the vegetable broth into the slow cooker and stir to combine all of the ingredients. Cook on low for 6-8 hours or on high 4-5 hours. Feel free to garnish with fresh chopped cilantro and spoon the chili into bowls. What to 15 Hearty Vegan Chili Recipes. Slow Cooker Sweet Potato Chili. 8 Ratings. Portobello Mushroom Chili. 34 Ratings. Instant Pot Protein-Packed Vegetarian Chili. 3 Ratings. Cincinnati-Style Chili. 101 Ratings. Add the tofu to the bottom of the slow cooker. In a small bowl, combine the soy sauce, vinegar, tomato paste, garlic sauce, chili paste, Sichuan pepper, sugar and 1 cup of the water. Heat the oil in a skillet over medium-high heat. Sauté garlic, ginger and mushrooms for about 2 minutes, or until fragrant. Add the sauce and bring to a boil. Directions. Step 1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle soup into bowls; top with sour cream, cheese, and cilantro. . Slow Cooker Vegetarian Chili. Yield: 6-8. Prep Time: 15 minutes. Cook Time: 6 minutes. Total Time: 21 minutes. Slow Cooker Vegetarian Chili is hearty and so healthy. It is gluten-free, vegan, and loaded with beans and vegetables. If you need a football watching chili or a quick dinner, this is your answer! 1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off. Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and pepper. Sauté for about 5 minutes, until the onion is soft and translucent. Add the garlic and crumble the tofu into the pot. Add the chili powder, cumin, paprika, ancho chile powder, and cayenne. 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. Add all ingredients to a slow cooker. Cook on High for 4 hours or low for 8 hours. Top with your favorite toppings, Avocados, Cilantro, Cheese, Sour Cream, etc. Serve with tortilla chips or Schar GF baguettes.

best vegetarian chili slow cooker