Slow Cooker Vegan Chili

Slow Cooker Vegan Chili

Slow Cooker Vegan Chili

  • Ready in 60 min.
  • Serves 12

Ingredients

  • 1 tbsp (15 mL)extra virgin olive oil
  • 1onion, diced
  • 2 cups (500 mL)diced carrots (about 3 to 4)
  • 1 tbsp (15 mL)minced garlic
  • 2jalapeño peppers, seeded and finely diced
  • 3 tbsp (45 mL)chili powder
  • 2 tsp (10 mL)ground cumin
  • 2 tsp (10 mL)salt
  • 1/2 tsp (2 mL)freshly ground black pepper
  • 2 cans (each 796 mL) PC Blue Menu No Salt Added Diced Tomatoes
  • 1 can (540 mL) PC Blue Menu Black Beans, drained and rinsed
  • 1 pkg (350 g) PC Blue Menu Extra Firm Low Fat Tofu, drained and diced small
  • 1 cup (250 mL) PC Blue Menu Red Split Lentils, rinsed
  • 1 cup (250 mL)frozen PC Peaches & Cream Corn, thawed
  • Garnishes (optional):
  • Sliced green onions
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Heat oil in large nonstick frying pan over medium-high heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Stir in carrots and garlic. Cook, stirring occasionally, until carrots are tender-crisp, about 5 minutes.
  2. Stir in jalapeños, chili powder, cumin, salt and pepper. Cook until fragrant, about 2 minutes. Transfer mixture to slow cooker. Stir in tomatoes with juices, beans, tofu, lentils and 2 cups (500 mL) water until well combined. Cover and cook on high setting 5-½ hours.
  3. Stir in corn; cover and cook 30 minutes. Divide among 12 bowls; garnish with green onions, coriander and lime wedges, if desired.

Nutritional Information

  • fat 3 g (0.5 g of which is saturated)
  • Very high in fibre
  • Low in saturated fat

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