Thursday, October 8, 2015

Slow Cooker Plant Based Chili

This is a hearty robust chili.  You will not even miss the meat.  Serve this for dinner or your next game day celebration.  It is surely a crowd pleaser.  My picky taster, my husband Bob, gave it two thumbs up.

It is that good and nutritious.  No oil, no dairy, no meat, no sugar were added.  It has beans which when paired with a complementary food like the other ingredient in the recipe, corn, becomes a complete protein.  The chili also has vegetables with important nutritional components such as fiber, complex carbs, vitamins and minerals.

The nutrition facts shown at the end of this post are very impressive. One serving is 240 calories and has 12.5 grams protein and 3.1 grams fat only!

The spices used give it just the right amount of kick to excite anybody's palate.  This chili is "stick on your ribs" good and really thick you can eat it with a fork.

Slow Cooker Plant Based Chili

(Adapted from this source)

8 servings


  • 1 (15 ounce) can  lima beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed 
  • 1 (14 1/2 ounce) can crushed tomatoes
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 zucchini, chopped
  • 3 stalks celery, chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno, finely chopped 
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 tbsp dried oregano or 2 tbsp chopped fresh oregano
  • 1 tsp salt

Combine all the ingredients in the slow cooker.  Cooked for 3 hours on high setting or 6 hours on low setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.  Serve with cilantro as a topping if you like.  This goes well with the Plant Based Banana Cornbread in this blog or brown rice.

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