Best Slow Cooker Veggie Chili Rainbow Chili Recipes

RAINBOW VEGGIE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
• Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

WICKED GOOD VEGGIE CHILI

Steps:

• Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
• Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
• Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

VEGETARIAN CHILI OLE!

Steps:

• In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

HEARTY VEGAN SLOW-COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
• Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
• Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

SLOW-COOKER VEGGIE CHILI (RAINBOW CHILI)

Steps:

• Boil beans in large pot for three mins, remove from heat, cover, and let sit for one hour.
• Meanwhile, put olive oil, onions, garlic, and peppers into slow cooker (no need to pre-cook anything; that's why I use a slow-cooker!).
• When beans are ready, drain, rinse and add to slow-cooker along with all other ingredients.
• Cover and cook on LOW, 6+ hours, stirring and adding water as necessary.
• Serve with desired toppings.
• Serve over brown rice, or with hot, out-of-the-oven cornbread! YUMMY!
• This makes a lot of chili! Invite a bunch of friends over, or freeze leftovers for later!

RAINBOW VEGGIE CHILI

Steps:

• Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside.
• Open beans and corn. Empty into strainer and rinse.
• In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve!
• Serve in bowl, or wrap in tortilla.
• **Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!