Vegetarian Chili for the Crock Pot

“Love chili, hate the fat? Try this vivacious veggie chili. Super simple, “dump and cook” recipe that is perfect for cool autumn nights. Can serve with corn chips, baked potatoes, cheese, etc. I make up the night before and when leaving for work just plug in my crockpot. The house smells amazing when I get home.”
READY IN:
8hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer.
  2. Add tofu and canned beans (undrained). Stir to combine.
  3. Cook on low for 8 hours covered.
  4. Remove bay leaves before serving.

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