Meatiest Vegetarian Chili from Your Slow Cooker

This simple slow cooker tofu chili features crushed tomatoes, bell peppers, black beans, and spices that cook all day for a filling vegetarian meal.

• Preparation Time: 25 mins
• Cooking Time: 6 hr 15 mins
• Total Time: 6 hr 40 mins
• Calories: 455 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons distilled white vinegar
• 4 cloves garlic, minced
• 2 tablespoons dried oregano
• 4 onions, chopped
• 2 teaspoons ground cumin
• 1 (14 ounce) package firm tofu, drained and cubed
• 2 green bell peppers, seeded and chopped
• 2 red bell peppers, seeded and chopped
• 6 tablespoons chili powder
• 2 (15 ounce) cans crushed tomatoes
• 4 (15.5 ounce) cans black beans, drained
• 1 tablespoon liquid hot pepper sauce, such as Tabasco™
• 0.5 teaspoon ground black pepper
• 0.5 cup olive oil

Recipe Instructions

Step 1

Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.

Step 2

Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.