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Meatiest Vegetarian Chili from Your Slow Cooker
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Prep Time:
25 minutes
Cook Time:
375 minutes
Total Time:
400 minutes
Slow cooker tofu chili with tomatoes, peppers, black beans, and flavorful spices cooked to perfection for a satisfying vegetarian dish.
Ingredients:
  • 0.5 cup olive oil
  • 4 onions, chopped
  • 2 green bell peppers, seeded and chopped
  • 2 red bell peppers, seeded and chopped
  • 1 (14 ounce) package firm tofu, drained and cubed
  • 4 cloves garlic, minced
  • 4 (15.5 ounce) cans black beans, drained
  • 2 (15 ounce) cans crushed tomatoes
  • 6 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon liquid hot pepper sauce, such as Tabasco™
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 0.5 teaspoon ground black pepper
Instructions:
  • In a large skillet over medium-high heat, sauté onions until starting to soften. Incorporate bell peppers, tofu, and garlic, sauté until vegetables are lightly browned and tender, about 10 minutes.
  • In a slow cooker, combine black beans, tofu-vegetable mixture, and tomatoes. Gently mix in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.

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