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Vegetarian Slow Cooker Chili

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PREP TIME
25 min
COOKING TIME
375 min
TOTAL TIME
400 min
SERVINGS
8 servings
Dinner
Vegetarian Slow Cooker Chili
Ingredients
  • 1/2 cup olive oil
  • 4 onions, chopped
  • 2 green bell peppers, seeded and chopped
  • 2 red bell peppers, seeded and chopped
  • 1 (14 ounce) package firm tofu, drained and cubed
  • 4 cloves garlic, minced
  • 4 (15.5 ounce) cans black beans, drained
  • 2 (15 ounce) cans crushed tomatoes
  • 6 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon liquid hot pepper sauce, such as Tabasco™
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
Instructions
1
Preheat a large skillet over medium-high heat and pour in the oil. Introduce sliced onions into the skillet, stirring occasionally until they begin to lose their crispness and develop a hint of translucency. Next, add sliced bell peppers, cubed tofu, and minced garlic to the skillet; stir frequently until the vegetables have undergone a slight browning transformation and become tender, approximately 10 minutes.
2
Transfer cooked black beans to a slow cooker. Combine the tofu-vegetable mixture with canned tomatoes, stirring gently to incorporate the aromatic spices - chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover the slow cooker and cook on Low for 6 to 8 hours.