Spicy & Pareve Crock-Pot Chili

Jun 04, 2023June 4, 20230 1
Spicy & Pareve Crock-Pot Chili Recipe
in Vegetarian

Prep

12 hours

Cook

8 hours

Ready In

20 hours

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 onions , diced
2 zucchini , diced
1 can tomato puree
1/2 lb dried black beans
1/4 lb dried white bean
1/4 lb dried kidney beans
3 jalapeno peppers , chopped finely
8 garlic cloves , crushed
1 package vegetarian ground meat , such as Smart Start ( optional )
5 tablespoons cumin
1 tablespoon cayenne pepper
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 tablespoon chili powder

Nutrision Information

Servings Per Recipe
8
Calories
287
Sugar
6g
Fat
4g
This spicy and pareve (meaning it does not contain any milk or meat products) Crock-Pot chili is the perfect recipe for a vegan or vegetarian meal. Made with a mix of dried beans, zucchini, and a blend of spices, it's the ultimate comfort food that is both healthy and delicious. It can be served with rice or crackers or as a standalone meal. The chili can be adjusted to personal preferences, using more or less spice, depending on taste. This is a recipe that is perfect for meal prep and leftovers, as it only gets better with time!

Instructions

1.Soak all the beans together in a large pot overnight with a teaspoon of salt.
2.After soaking, drain the water and rinse the beans with fresh water. Add 8 cups of water to the pot and boil the beans for 30-40 minutes until tender.
3.Drain the water and set aside.
4.In a large skillet add 2 tablespoons of vegetable oil. Heat the pan and add garlic, onions, and jalapeno peppers. Cook for 2-3 minutes until softened.
5.Add zucchini and vegetarian ground meat to the skillet. Cook for another 5 minutes.
6.Add all the spices to the skillet and stir for 2-3 minutes.
7.Add the tomato puree to the skillet.
8.Transfer the beans to a Crock-Pot and add the contents of the skillet over the top.
9.Add 2 cups of water to the Crock-Pot and stir all ingredients together.
10.Cook on high for 6-8 hours or on low for 8-10 hours.
11.Serve with a spoonful of sour cream and chopped cilantro, if desired.

PROS

This chili is a healthy vegan option filled with protein and fiber.

It’s easy to make and delicious to eat on a cold day.

CONS

The recipe can be a bit time-consuming with soaking the beans overnight and having to cook in a Crock-Pot for hours.

It also requires a decent amount of chopping and prep work.

HEALTH & BENEFITS

The combination of beans, zucchini, and tomato puree provides a great source of fiber and antioxidants.
The spices included in the recipe, such as cumin and chili powder, have anti-inflammatory properties that can benefit overall health.

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