• Rhia Martine

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.


 

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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