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Food | Recipes

Slow Cooker Vegan Chili With Mushrooms

This vegan chili recipe is the perfect winter dinner for your next family get together. I am surrounded by meat-eaters in my family, and they swear by this recipe. Many have said that they couldn't even tell the difference between this chili and a recipe with meat in it. I don't know about you, but I call that a win! Before you get started, it is important to note that you will want to soak your beans the night before you want to start on the recipe. I also recommend to carefully read over the ingredients, as there are a lot of spices involved in this recipe. I promise it'll be worth it, though! Not only does this recipe taste amazing, but it is packed with all kinds of protein and tummy loving nutrients, making it completely guilt-free. Not only that, but despite all the different spices used in the recipe, it doesn't turn out super spicy!

Slow Cooker Vegan Chili With Mushrooms


YIELDS8-10 servings
PREP TIME
COOK TIME
TOTAL TIME
herb graphic for recipe card
  • 1 Cup Soaked pinto beans
  • 1 Cup Soaked black eyed peas
  • 1 Whole Red onion
  • 2 Whole Red bell peppers
  • 2 Whole Jalapenos
  • 1 Package White mushrooms
  • 3 Stalks Celery
  • 7 Garlic cloves
  • 4 Whole Tomatoes
  • 1 package Vegan meat crumbles
  • 2 Teaspoons Garlic powder
  • 2 Tablespoons Salt and pepper
  • 3 Teaspoons Sage
  • 1 1/2 Tablespoons Chili powder
  • 3 Tablespoons Cumin
  • 2 Tablespoons Paprika
  • 1 Teaspoon Cayenne
  • 2 Tablespoons Oregano
  • 1/2 Teaspoon Jalapeno powder
  • 1 Tablespoon Nutritional yeast
  • 2 Tablespoon Lemon juice
  • 1 Tablespoon Lime juice
  • 1 Tablespoon Balsamic vinegar
  • 1 Jar Sun dried tomatoes
  • 2 Teaspoons Olive oil
  • 1 Cup Soaked pinto beans
  • 1 Cup Soaked black eyed peas
  • 1 Whole Red onion
  • 2 Whole Red bell peppers
  • 2 Whole Jalapenos
  • 1 Package White mushrooms
  • 3 Stalks Celery
  • 7 Garlic cloves
  • 4 Whole Tomatoes
  • 1 package Vegan meat crumbles
  • 2 Teaspoons Garlic powder
  • 2 Tablespoons Salt and pepper
  • 3 Teaspoons Sage
  • 1 1/2 Tablespoons Chili powder
  • 3 Tablespoons Cumin
  • 2 Tablespoons Paprika
  • 1 Teaspoon Cayenne
  • 2 Tablespoons Oregano
  • 1/2 Teaspoon Jalapeno powder
  • 1 Tablespoon Nutritional yeast
  • 2 Tablespoons Lemon juice
  • 1 Tablespoon Lime juice
  • 1 Tablespoon Balsamic vinegar
  • 1 Jar Sun dried tomatoes
  • 2 Teaspoons Olive oil
tomato graphic for recipe card

Directions

1. I began by cooking the vegan meat crumbles separately in its own pan and then stored it in the refrigerator until the next morning. I recommend doing this to ensure the crumbles don’t get overcooked in the slow cooker all night. Just add them to the pot the next morning.
2. Next, you will want to dice the onion and garlic and throw it in a large pot on medium heat with a little olive oil
3. Then, dice up the red bell peppers, celery, jalapenos, and mushrooms and throw those into the pot.
4. Now you will want to add the list of spices, herbs, salt, and pepper, including the lemon and lime juice and the balsamic vinegar.
5. While this cooks down, I suggest processing the tomatoes and sun-dried tomatoes to get the best consistency for your chili.
6. Throw this into the pot and let this all cook together for about ten minutes.
7. Drain out the water from your beans and throw them into the slow cooker along with everything that has been cooking in the pot.
8. Leave the slow cooker on low all night, and you will wake up to a glorious smelling chili in the morning!

Also by Lindsey: Vegan Cheesecake (Whole Plant-Based, Refined Sugar-Free)
No-Bake Vegan Chocolate Peanut Butter Bars
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Photo: Lindsey Blakley

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