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Hearty chili? Check! Vegan hearty chili? Double check! Vegan hearty chili that a slow cooker makes while you don’t lift a finger? Check! Check! Check!
This vegan chili checks off all the boxes. It’s plant based, high protein, and is one of the easiest recipes on this blog. All you need to have a filling meal in a matter of hours is some Vegan Ground Beef, a few veggies, and a trusty slow cooker.
Leftovers also make for the perfect meal prep. It gets better the longer it sits in the fridge and it freezes beautifully. Portion some out for the week and save the rest for a rainy day in the freezer when you can’t even be bothered to plug in your slow cooker.
Grab your checklist and check making this chili off of it today!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 4-5 servings
Ingredients:
200 g (About 1 Medium) - Yellow Onion - Diced
3-4 - Garlic Cloves - Minced
150 g (About 1 Medium) - Yellow Bell Pepper - Diced
150 g (About 1 Medium) - Red Bell Pepper - Diced
20 g (About 1 Large) - Jalapeño Pepper - Deseeded and Diced
240 g - Vegan Ground Beef - Sub store bought vegan ground meat
70 g - Dry Green Lentils - Rinsed and Picked Over
1 x 15 oz can - Red Kidney Beans - Drained and Rinsed
1 x 14.5 oz can - Fire Roasted Tomatoes - With Juices
80 g - Tomato Paste
480 ml - Vegetable Broth
2 tsp - Kosher Salt - Plus more to taste
1 tsp - Black Pepper - Plus more to taste
1/2 tsp - Cayenne Powder
1/2 tsp - Chili Powder
1/2 tsp - Ground Cumin
1/2 tsp - Smoked Paprika
1/4 tsp - Dried Oregano
1 - Bay Leaf
15 ml - Olive Oil - Optional
Instructions:
In a pan over medium high heat, using non-stick method of choice (I.e. cooking spray, non-stick cookware, oil, etc), saute onions and garlic until onions are translucent and garlic is fragrant. Add in seitan crumbles until lightly browned.
Add onions, garlic, and seitan to a 6 quart slow cooker along with all remaining ingredients. Stir until all ingredients are well incorporated.
Cook on high for 3.5 hours or until lentils are tender.
Garnish with extra jalapeño, shredded cheese, greek yogurt, sour cream, cilantro, and/or Homemade Vegan Cornbread.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Want something else to meal prep? How about this Low Carb, Vegan Kimchi Fried Rice
