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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.8
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 561.6 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 10.8 g
  • Protein: 9.2 g

View full nutritional breakdown of vegan slow cooker chili calories by ingredient
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vegan slow cooker chili

Submitted by: KRISTYNHOLDING

Introduction

vegan chili vegan chili
Number of Servings: 8

Ingredients

    1 tbsp olive oil
    1 large onion
    1 large green pepper (whatever color is your fave)

    2 cans whole peeled tomatoes
    2 cans red kidney beans (or black or a mix of the 2)
    1 can whole kernel corn
    2 tbsp ground cumin
    2 tbsp ground corriander seed
    6 cloves garlic
    splash of worchestershire sauce
    small handful fresh cilantro
    2 cups chicken stock
    3 boneless skinless chicken breasts
    1 tsp paprika
    1 chili pepper (any kind you like)

    glass of red wine (or beer)
    2 bay leaves

Directions

chop all fresh ingredients. Heat oil in a pot and sautee the onion till it starts to sweat and get a little soft. Add the chicken. When the chicken starts to turn white, add all remaining ingredients, except for the fresh cilantro. Bring to a boil and then reduce heat to a simmer. Simmer for 30-45 minutes or until a bit thickened. This will also help your chicken get tender. If you have a cast iron pot make it in this. It really improves the flavor. This recipe can easily be made vegetarian/vegan by ommiting the chicken and stock, and using vegetable stock instead, and adding more veggies like zucchini, carrots or celery. I do this often. It is super healthy for you and very filling. (It also lowers the calorie intake which means I can have 2nds....or even 3rds) This also freezes well. Oh, and it helps to rinse the kidney beans to cut out a lot of the salt and doesn't make you as, um, gassy. Enjoy.

Serving Size: 8 large servings, enough for a meal each






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