Vegetarian chilli in your slow cooker

    6 hours 40 min

    This is one of the best, easiest and tastiest vegetarian chilli recipes I've ever tasted. Whenever I make it, my friends devour it. Best served with tortilla chips, grated cheese, guacamole and soured cream.

    2 people made this

    Serves: 8 

    • 120ml olive oil
    • 4 onions, chopped
    • 2 green peppers, seeded and chopped
    • 2 red peppers, seeded and chopped
    • 4 cloves garlic, minced
    • 450g firm tofu, drained and cubed
    • 4 (400g) tins black beans, drained
    • 800ml tomato passata or sieved tomatoes
    • 2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 2 teaspoons ground cumin
    • 6 tablespoons chilli powder
    • 2 tablespoons dried oregano
    • 2 tablespoons distilled white vinegar
    • 1 tablespoon hot pepper sauce, such as Tabasco®

    Prep:30min  ›  Cook:6hr10min  ›  Ready in:6hr40min 

    1. Heat the olive oil in a large pan over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
    2. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomato passata. Season with salt, pepper, cumin, chilli powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

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    Reviews in English (229)


    Delicious!! Instead of tofu, I used about 2 cups of TVP. Nobody even noticed that the TVP wasn't ground beef! Instead of all black beans, I used kidney, great northern, black, and pinto beans to give it a variety of color, texture and flavor. I also added some frozen corn to give it a little something extra. This is a delicious recipe and I will definitley use it again! If I am making it for just my husband and me, I will atleast halve this recipe as it makes alot!!  -  24 Oct 2008  (Review from Allrecipes US | Canada)


    Absolutely delicious - REALLY spicy, the mention of guacamole and sour cream is not really a suggestion. The chili had a great full body and did not seem too watery. A couple minor changes/substitutions I made - 1/2 less onion, 1/2 T of red pepper powder instead of Tabasco (I was out), 1 can of kidney beans instead of black beans (again, I was out). Even my carnivorous fiancee approved.  -  04 Jul 2008  (Review from Allrecipes US | Canada)


    This is the best chili I've ever had. As a recently new vegetarian I was surprised as the tofu tastes just like meat! You'd never miss the meat. My carnivorous boyfriend loved it. I halved the recipe and it easily could of fed 6, so it makes A LOT! I'm not the biggest chili fan but I never thought to serve it with nachos, guacumoule, sour cream and cheese, a la Mexican style. Great idea and I'll totally make this one regularly.  -  19 Aug 2008  (Review from Allrecipes US | Canada)