/Slow Cooker Meatless Chili

Slow Cooker Meatless Chili

My daughter recently not only got her braces tightened, but had rubber bands added to connect her top and bottom teeth. BOY, was her mouth sore—much more than a normal tightening, she said. So on our tour of soft foods (including plenty of smoothies, applesauce, and soup), I made a slow cooker version of the vegetarian chili from my first cookbook that she loves and even pureed it for her with a little sour cream mixed in. It worked like a charm, so I thought I’d share this version with you as well. Enjoy!

Slow Cooker Meatless Chili on 100 Days of Real Food

Slow Cooker Meatless Chili

Course: Dinner

Dietary Restriction: Dairy Free, Egg Free, Gluten Free, Peanut/Tree-Nut Free, Vegetarian

Category: Slow Cooker

Servings (Adjust to suit): 8

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Slow Cooker Meatless Chili on 100 Days of Real Food


Ingredients

  • 1 oniondiced
  • 2 bell peppers (any color)cored, seeded and diced
  • 1 1/2 cups frozen corn kernelsno need to defrost
  • 4 garlic clovesminced
  • 2 28 ounce cans diced tomatoeswith juice
  • 2 15 ounce cans red kidney beansdrained and rinsed
  • 2 bay leaves
  • 4 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepperor can add 1/2 teaspoon if you like it spicy, or sub a fresh diced pepper
  • sour cream, grated Monterey Jack cheese, avocado and cilantrorecommended for serving

Instructions

  1. Combine all ingredients in slow cooker and cook on high for 4 to 5 hours or low for 6 to 8 hours until all ingredients are tender. Remove bay leaves and serve with recommended toppings. 


Recipe Notes

Dairy free if served without sour cream and cheese.

We recommend organic ingredients when feasible.

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Comments


  1. angie enos

    I made this today and my 12 year old is on his second bowl! I think I should have made a double batch. Thanks for sharing this recipe.


  2. Thanks for sharing this recipe with us its sound delicious slow cooker meatless chilli but my question is that my wife is stomach cancer stage II, survivor she can eat this or not. From a recipe, its look like a healthy food but I don’t know she can take this much spice in that condition.


  3. Julie C

    I’m excited by this recipe. We eat vegan 4 days out the week and I’m always looking for flavorful ways to alter recipes. Thank you.

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