Plant-Based Slow Cooker Chili
Theres nothing quite like breaking out the slow cooker for a big pot of hot chilli in the winter.. The comfort of chili and a bun for dinner while your whole house smells delicious plus the convenience of a slow cooked meal you can set and forget is an unbeatable combo on a cold winters night.
This plant based tofu chili is one of my go-to’s with the crockpot!
Sometimes I like to add a little bone broth in substitute of the vegetable broth, which obviously makes it no longer plant based but does add a nice kick of collagen protein.
2 28oz cans diced tomatoes
2 14oz cans mixed beans (drained & rinsed)
1/2 cup vegetable broth
2 chopped bell peppers
1 cup chopped mushrooms
1 package soft tofu, broken up
2 Tbsp chilli powder
2 tsp garlic powder
2 tsp cumin powder
salt & pepper to taste
Combine all ingredients in a large slow cooker and cook on low for 10 hours.
Store in an airtight container in the fridge for up to 5 days.