Image of the Deluxe VeganEnvy three bean chili after being cooked, it looks like meat.

Vegetarian Chili – the BEST SLOW COOKER CHILI for a CROWD

Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 12 people
Calories: 245 kcal
Author: Jeanette Whitten

This vegan chili, without oil, looks like it has meat in it. The key is choosing dark lentils, they will look like ground beef. We use a lentil trio from Costco – see the link to it.

Recipe yields a full 5 quart (4.7 litre) crock-pot / slow cooker. You can update the Servings number to recalculate the recipe if you want to make more or less.

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Ingredients

  • 1 cup dried lentils prepared, slightly undercooked, choose dark coloured lentils like the ones in the link - these are the exact lentils we love. They only take 8 minutes to cook!
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 onion sweet, white
  • 1080 ml diced tomatoes can drained
  • 341 ml corn kernels, canned
  • 284 ml mushrooms can
  • 540 ml black beans
  • 540 ml kidney beans

Chili Spice Mix

  • 4 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne powder
  • 1 tsp oregano dried
  • 2 tsp paprika smoked
  • 2 tbsp ground cumin
  • 3 tsp salt
  • 2 tsp pepper fresh ground, or double the amount of powdered pepper

Instructions

  1. Turn slow cooker to high.

  2. Cook lentils in a small pot following the package directions, until just undercooked. They will finish cooking and absorb liquid in the chili.  On the stove my lentils take 7 minutes of simmering in water, plus 4 min of sitting with the heat off, then I drain and add the lentils to the slow cooker.

  3. Meanwhile, add diced onions to a saute or frying pan and cook on medium heat 5 - 9 minutes to caramelize.  Add small amounts of water to prevent sticking.  No oil required.  Bits of brown are tasty.

  4. While the onions are getting flavourful, drain your cans of diced tomatoes as much as possible, really get the liquid out, and add to the slow cooker.  

  5. Large dice the green and red peppers into bite sized pieces. Throw them into the slow cooker so they can start warming up.

  6. Mix up the spices in a separate dish, there will be extra - we aren't going to use it all. 

    Stir 4 heaping tablespoons of spice mix into the slow cooker now before it gets too full.  Reserve the rest of the spice mix for taste testing and adding later or to future chili.

  7. Add all remaining vegetables, lentils, and beans, to the slow-cooker / crock-pot, and stir well to combine.  

  8. Cook on high until bubbling (about 2 hours for my old, very full crock-pot).  It will be faster if your crock pot is less full (see notes).   You can serve the chili at this point, but if you reduce to low and continue cooking for a few hours longer, the chili is going to get tastier and more thick and more brown looking.

Recipe Notes

Cooking time will vary, depending on the size of your slow cooker and how much chili you are making.

Slow cooker manufacturers recommend filling the pot at least half full and no more than two-thirds full.

Your dish might cook more quickly and burn around the top if filled less than half full, and if over-filled, it will take longer to heat up to temperature and cook.

 

Nutrition Facts
Vegetarian Chili – the BEST SLOW COOKER CHILI for a CROWD
Amount Per Serving (1 / 12th of recipe)
Calories 245 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 860mg 36%
Potassium 892mg 25%
Total Carbohydrates 45g 15%
Dietary Fiber 16g 64%
Sugars 5g
Protein 15g 30%
Vitamin A 30.3%
Vitamin C 39.5%
Calcium 8.9%
Iron 33.4%
* Percent Daily Values are based on a 2000 calorie diet.