Slow Coker Vegan Chili

Recipes / Slow Cooker Vegan Chili

Slow Cooker Vegan Chili

  • Ready in: 60 min.
  • Serves: 12

Ingredients:

1 tbsp (15 mL) extra virgin olive oil
1 onion, diced
2 cups (500 mL) diced carrots (about 3 to 4)
1 tbsp (15 mL) minced garlic
2 jalapeño peppers, seeded and finely diced
3 tbsp (45 mL) chili powder
2 tsp (10 mL) ground cumin
2 tsp (10 mL) salt
½ tsp (2 mL) freshly ground black pepper
2 cans (each 796 mL) PC Blue Menu No Salt Added Diced Tomatoes
1 can (540 mL) PC Blue Menu Black Beans, drained and rinsed
1 pkg (350 g) PC Blue Menu Extra Firm Low Fat Tofu, drained and diced small
1 cup (250 mL) PC Blue Menu Red Split Lentils, rinsed
1 cup (250 mL) frozen PC Peaches & Cream Corn, thawed
Garnishes (optional):
Sliced green onions
Chopped cilantro
Lime wedges

Nutritional Information

fat 3 g (0.5 g of which is saturated)
Very high in fibre
Low in saturated fat

Instructions:

  1. Heat oil in large nonstick frying pan over medium-high heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Stir in carrots and garlic. Cook, stirring occasionally, until carrots are tender-crisp, about 5 minutes.
  2. Stir in jalapeños, chili powder, cumin, salt and pepper. Cook until fragrant, about 2 minutes. Transfer mixture to slow cooker. Stir in tomatoes with juices, beans, tofu, lentils and 2 cups (500 mL) water until well combined. Cover and cook on high setting 5½ hours.
  3. Stir in corn; cover and cook 30 minutes. Divide among 12 bowls; garnish with green onions, coriander and lime wedges, if desired.

Chef’s Tips

  • If you’re vegetarian, you can garnish with a dollop of PC Lactose-Free 14% M.F. Sour Cream or some shredded PC Lactose-Free Old White Cheddar Cheese.
  • For meat-eaters, make Chicken Chili; substitute 1 lb (500 g) diced chicken thighs for the tofu and use green lentils instead of red. Use your favourite canned beans such as red kidney, white kidney, pinto or a combination of all.
  • This recipe can also be cooked on the stovetop. Do the first step in a large saucepan, adding remaining ingredients to the same pan at step 2. Bring the mixture to a boil then reduce heat to medium-low. Cover and cook for 45 minutes, stirring occasionally and adding water as necessary to prevent the mixture from drying out, or until lentils are tender; add the corn and cook for another 10 to 15 minutes.
Recipes / Slow Cooker Vegan Chili

Slow Cooker Vegan Chili

  • Ready in: 60 min.
  • Serves: 12

Ingredients:

1 tbsp (15 mL) extra virgin olive oil
1 onion, diced
2 cups (500 mL) diced carrots (about 3 to 4)
1 tbsp (15 mL) minced garlic
2 jalapeño peppers, seeded and finely diced
3 tbsp (45 mL) chili powder
2 tsp (10 mL) ground cumin
2 tsp (10 mL) salt
½ tsp (2 mL) freshly ground black pepper
2 cans (each 796 mL) PC Blue Menu No Salt Added Diced Tomatoes
1 can (540 mL) PC Blue Menu Black Beans, drained and rinsed
1 pkg (350 g) PC Blue Menu Extra Firm Low Fat Tofu, drained and diced small
1 cup (250 mL) PC Blue Menu Red Split Lentils, rinsed
1 cup (250 mL) frozen PC Peaches & Cream Corn, thawed
Garnishes (optional):
Sliced green onions
Chopped cilantro
Lime wedges

Nutritional Information

fat 3 g (0.5 g of which is saturated)
Very high in fibre
Low in saturated fat

Instructions:

  1. Heat oil in large nonstick frying pan over medium-high heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Stir in carrots and garlic. Cook, stirring occasionally, until carrots are tender-crisp, about 5 minutes.
  2. Stir in jalapeños, chili powder, cumin, salt and pepper. Cook until fragrant, about 2 minutes. Transfer mixture to slow cooker. Stir in tomatoes with juices, beans, tofu, lentils and 2 cups (500 mL) water until well combined. Cover and cook on high setting 5½ hours.
  3. Stir in corn; cover and cook 30 minutes. Divide among 12 bowls; garnish with green onions, coriander and lime wedges, if desired.

Chef’s Tips

  • If you’re vegetarian, you can garnish with a dollop of PC Lactose-Free 14% M.F. Sour Cream or some shredded PC Lactose-Free Old White Cheddar Cheese.
  • For meat-eaters, make Chicken Chili; substitute 1 lb (500 g) diced chicken thighs for the tofu and use green lentils instead of red. Use your favourite canned beans such as red kidney, white kidney, pinto or a combination of all.
  • This recipe can also be cooked on the stovetop. Do the first step in a large saucepan, adding remaining ingredients to the same pan at step 2. Bring the mixture to a boil then reduce heat to medium-low. Cover and cook for 45 minutes, stirring occasionally and adding water as necessary to prevent the mixture from drying out, or until lentils are tender; add the corn and cook for another 10 to 15 minutes.