Whole Food Plant-Based Chili Recipe Best SLOW COOKER

 Whole Food Plant-Based Chili

Whole Food Plant-Based Chili Recipe Best SLOW COOKER

This chili is as rich and delicious as any of the artery cloggers, but it doesn’t have any animal products or saturated fat. We don’t even use oil to cook this recipe-it’s truly the healthiest chili you’ll ever love.

I make a batch of it and portion it into pint containers, freeze them, and have a quick and delicious meal ready whenever I don’t feel like cooking.

I make it a point to use the best ingredients available, which for me include Rancho Gordo® beans and posole and Muir Glen® tomatoes.


  •  1 head garlic, halved and wrapped in aluminum foil
  •  2 onions, diced
  •  Salt, to taste
  •  2 tablespoons water, plus more as needed
  •  One 28-ounce can of fire-roasted tomatoes (I use Muir Glen®)
  •  One 7-ounce can of chipotles in adobo sauce
  •  2 tablespoons cumin
  •  2 tablespoons smoked paprika
  •  1 tablespoon crushed red pepper flakes
  •  One 16-ounce bag dry (uncooked) Moro beans, soaked overnight (I use Rancho Gordo®)
  •  One 16-ounce bag of prepared hominy, soaked overnight (I use Rancho Gordo®)
  •  6 ounces tempeh, grated
  •  Garnishes: mashed avocado, tortilla chips


Heat the oven to 350 degrees Fahrenheit. Add the garlic and roast for 1 hour.

Heat a large pot on the stove. Add the onions with a punch (not a pinch) of salt and 2 tablespoons of water. Stir the onions and cook until caramelized, adding more water by the tablespoon as needed.

Once the onions are caramelized, add the tomatoes and chipotle (including the adobo sauce), as well as the spices, to the pot. Let simmer.

Drain and rinse the beans and the hominy. Place them in a separate pot together and simmer for 1 hour.

Use an immersion blender to blend the tomato mixture into a sauce directly in the pot. (If you don’t have an immersion blender, pour into a countertop blender, then return to the pot when blended.) Taste and adjust the seasoning.

Drain the (mostly) cooked beans and hominy and add them to the tomato mixture pot. Also, add the tempeh. Let simmer for 45 minutes, adding water if it gets dry.

Taste your chili and adjust the seasoning as needed.

Top with mashed avocado and tortilla chips.

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