Meatiest Vegetarian Chili from Your Slow Cooker

Name: Meatiest Vegetarian Chili from Your Slow Cooker
Prep time: 25 min
Cook time: 6 h 15 min
Total time: 6 h 40 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 62 oz Black Beans; 0.5 tsp Black Pepper; 6 tbsp Chili Powder; 30 oz Crushed Tomatoes; 2 tbsp Dried Oregano; 14 oz Firm Tofu; 4 cloves Garlic; 2 whole Green Bell Pepper; 2 tsp Ground Cumin; 0.5 cup Olive Oil; 4 whole Onion; 2 whole Red Bell Pepper; 2 tsp Salt; 1 tbsp Tabasco Hot Sauce; 2 tbsp White Vinegar

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Sugar-Free Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Meatiest Vegetarian Chili from Your Slow Cooker packs bold chili spices into tender tofu, black beans, and sweet bell peppers for a rich, robust bowl with a satisfyingly chunky bite. Slow simmering deepens the smoky, tangy notes from cumin, oregano, and a splash of vinegar and hot sauce. Ideal for cozy dinners or make-ahead meal prep, it’s hearty, protein-rich, and wholly vegetarian.

Prep25 mins
Cook6 hrs 15 mins
Serves8
DifficultyEasy

1

Warm oil in a large skillet over medium-high heat. Add onions; cook, stirring, until they begin to soften. Add bell peppers, tofu, and garlic; cook and stir until the vegetables are lightly browned and tender, about 10 minutes.
2

Put black beans in a slow cooker. Add the tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.