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.

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Ingredients

• 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

Directions

• 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.

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