©Platter Talk
Slow Cooker Vegan Chili Recipe
Slow Cooker Vegan Chili Recipe is A Platter Talk Reader’s Circle Recipe – Readers sharing their recipes on Platter Talk
Slow Cooker Vegan Chili Recipe–
This easy to make, healthy family meal was sent to us by Stephanie from Neenah, Wisconsin. Her Slow Cooker Vegan Chili Recipe features meatless crumbles of a plant based and protein rich meat substitute. Stephanie opted to use a Morning Star product but tells us that Beyond Beef is another brand of meatless crumbles that she recommends for this Slow Cooker Vegan Chili Recipe.
Stephanie tells us she improvises when creating this Slow Cooker Vegan Chili Recipe, using whatever she may have on hand that keeps it vegan, healthy and most of all delicious. We love this Reader’s Circle Recipe for it’s simplicity, convenience and broad appeal to the whole family. Besides tasting great, this Slow Cooker Vegan Chili Recipe is perfect for busy parents who are on the go. Thank you, Stephanie, for sharing this great recipe with the Platter Talk’s Reader’s Circle.
Email us Your Recipes!
Email to info@plattertalkdotcom and include a photo. Any photo will do, even a phone pic!
Slow Cooker Vegan Chili Recipe
Ingredients
- 1-11 oz of vegan “meat” crumbles I used morning star (beyond beef is good also)
- 1 – 28oz can crushed tomatoes
- 4- 10 oz cans diced tomatoes with green chili’s
- 2- 15 oz cans rinsed dark red kidney beans
- 1- 15 oz can rinsed light red kidney beans
- 3- ribs of celery chopped
- 1- medium yellow onion chopped
- 3- TBSP chili powder
- TBSP honey you could use brown sugar
Instructions
- Place all ingredients in a slow cooker on low for 6-8 hours.
Nutrition
Elaine Gordon says
This looks amazing! Trying this for dinner tonight! Thank you!!
Beeta @ Mon Petit Four says
This chili looks fantastic! I just sent this to my vegan cousin hoping she will make it and invite me over LOL!
Dan from Platter Talk says
I like how you think, Beeta; I think I may want to stop by as well! Thanks so much for dropping by and leaving a comment!
nancy@skinnykitchen.com says
Who needs the meat in this fabulous looking chili. Yum!
Dan from Platter Talk says
Thank so much, Nancy. And agreed!
christine says
I have never tried a vegan chili but I bet I could make this and my husband not even know the difference. Thanks.
Erica (@Erica's Recipes) says
I haven’t cooked with morning star crumbles in a while, but they are quite good. Excellent option in a recipe like this comforting bowl of chili! This looks so delicious and perfect for chilly weather.
Nicole Neverman says
Great recipe from Stephanie! Sounds fantastic, easy, and comforting 🙂
Angela says
Too funny! We are thinking alike here… I am attending a vegan pot luck this weekend and just picked up everything I need to make a began friendly chili! This one sounds great Dan!!!
2 Sisters Recipes says
We love a good chili and one that we can put into a slow cooker and walk away from it- is even better! Thanks for an easy recipe!
Ben says
Why spend a small fortune on morningstar products or others like it when you can just use generic TVP? Dry TVP doubles in volume and looks, tastes just like hamburger. I make tacos with it all the time and no one knows the difference. I use NOW brand 12 oz TVP, which makes almost 4 pounds of product. $3. Can you get 4 pounds of beef for $3? Morningstar is even more than beef.
Dan from Platter Talk says
Great comments, Ben. And a good reminder that cooking like everything else, often boils down to personal preferences and more times than not, budget Thanks so much for stopping Platter Talk.