Football Playoff Recipe Series: Dallas Vegan Slow-Cooker Chili

Hey Everyone! As part of the Football Playoff Recipe Series, we’re back with our fourth recipe, featuring Dallas Vegan Slow-Cooker Chili. I absolutely LOVE this recipe, it is one of my favorite winter meals to make and it is extremely simple to make. We looked at classic recipes unique to each region where an NFL team made the playoffs and converted them to plant-based alternatives. Take the plant-based playoff challenge and see how many of these meals you can create. This is the fourth of a 6 part series.

Notes: Feel free to modify the vegetables used for this recipe, you really cannot go wrong. If you’re looking for something spicier, add some jalapenos or other hot peppers to the recipe. I really enjoy the combination of textures of the vegetables below, particularly the crunch of the zucchini mixed with the other soft, sauteed veggies. This is not a “soupy” chili, if you are looking for that, double or triple the vegetable broth. For those “worried” about having meatless chili, you will be surprised just how hearty this chili tastes!


Dallas Vegan Slow-Cooker Chili Ingredients

15 servings

1 tablespoon avocado oil (This is delicious) (or olive oil)
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
4 tablespoons chili powder
1 tablespoon dried parsley
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white navy beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with juice
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth (This is a good option)
Tortilla chips (for texture)


Dallas Vegan Slow-Cooker Chili Directions

  1. Heat olive oil in a large skillet over medium-high heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 6 to 8 minutes
  2. Place the mixture into a slow cooker. Stir in yellow squash, spinach, zucchini, corn, chili powder, cumin, tomatoes, oregano, parsley, salt, black pepper, white navy beans, black beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients, stir again
  3. Set the slow-cooker on low, and cook until all vegetables are tender, 4 to 5 hours
  4. If the chili is too thick for your liking, add more vegetable broth and/or tomato sauce until desired thickness is achieved. Cook an additional 1 to 2 hours to blend the flavors
  5. If desired, crunch up some tortilla chips and sprinkle over the top of the chili for texture

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