Published: · Modified: by Vaishali · This post may contain affiliate links · 63 Comments
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Total time: 7 hours hours 15 minutes minutes
Thishealthy, fat-free and sodium-free vegan crock pot chili has beans, mushrooms, zucchini, bell peppers, and more. Each serving has 21 g of protein and 15 g of fiber.
This recipe comes from Dr. Joel Fuhrman's Eat to Live Cookbook.
Dr. Fuhrman, for those of you who may not know, is a physician who specializes in preventing and reversing disease through nutritional and natural methods. I have long been a fan of Dr. Fuhrman so I was only too happy when I was asked to review the book which is packed with 200 recipes for everything from smoothies to breakfast recipes, dips, salads, soups, main dishes, fast food and desserts. Most recipes are vegan-- in fact, the non-vegan recipe section is separated out at the end of the book so you don't have to go there unless you want to.
But this is not just a cookbook. Dr. Fuhrman includes valuable tips on living a "nutritarian" lifestyle-- a lifestyle that focuses on eating nutrient-rich, natural foods. Nutritarians, he adds, recognize that plant foods have disease preventive, therapeutic and life-extending properties.
Okay, so as vegans you already knew that, but it does feel good to have a doctor confirm it, doesn't it? The book also includes practical tips, like how to pick out the perfect fruit-- something I haven't mastered after years of being an eater and a cook. Do you know, for instance, how to tell the difference between a ripe starfruit and an unripe one?
The book even includes a list of Dr. Fuhrman's top 25 super foods and an Aggregate Nutrient Density Index (ANDI) score system for many common foods in our diets.
I bookmarked a ton of recipes as I flipped through this book, including Dr. Fuhrman's Famous Anti-Cancer Soup, Lemon Cauliflower Risotto, Quinoa Mango Salad, Goji Berry Walnut Squares with Chocolate Drizzle, and many more, but the first recipe I tried was the Crockpot Mushroom Chili because the recipe had instant appeal in these frigid days of winter. It contains a mix of vegetables and beans and was rich and smoky and absolutely delicious. Even better, it was fat-free and salt-free. A single serving of this chili packs 21 grams of protein and nearly 15 grams of fiber. How amazing is that?
Even Desi, my resident omnivore, loved the chili-- despite the fact that it was healthy. You know how those guys are! This is definitely going to be my go-to book in the new year.
More vegan chili recipes:
- Vegan White Bean Chili
- Instant Pot Vegan Chili
- Vegan Low Carb Keto Chili
No-Oil Vegan Crock Pot Chili Recipe
A healthy, fat-free and sodium-free crock pot chili. This recipe has 21 g of protein and 15 g of fiber in a single serving.
4.94 from 15 votes
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Course: Main
Cuisine: American
Diet: No Added Oil, Vegan, Vegetarian
Prep Time: 15 minutes mins
Cook Time: 7 hours hrs
Total Time: 7 hours hrs 15 minutes mins
Servings: 4 servings
Calories: 286kcal
Author: Vaishali · Holy Cow Vegan
Equipment
Ingredients
- 1 onion diced
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 cup fresh or frozen corn kernels
- 1 zucchini, diced
- 8 ounces mushrooms, sliced
- 3 cups diced tomatoes, fresh or packaged in BPA-free cartons
- 3 cups cooked kidney or pinto beans or 2 15-ounce cans low-sodium or no-salt-added kidney beans
- ½ cup water
- 2 tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon oregano
- Dash of cayenne pepper or to taste
Instructions
Combine all infredients in a crock pot. Cover and cook on low for 7 hours.
Nutrition Facts
No-Oil Vegan Crock Pot Chili Recipe
Amount per Serving
Calories
286
% Daily Value*
Fat
2.5
g
4
%
Carbohydrates
18
%
Fiber
14.9
g
60
%
Protein
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please leave a comment and recipe rating below!
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About Vaishali
Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
Reader Interactions
Comments
Lynn
Omigosh. I made this today, & I was worried about the different number of veggies that were in here. I needn't have. It was good. I might add a little salt next time, but I had compliant corn muffins in the freezer, so I thawed a couple, cut them up and put them on the bottom of my bowl (as trained when growing up!) & poured the chili over it. Perfection! I will definitely make this again! Thank you so much for sharing the recipe. I love and respect Dr. Fuhrman!Reply
Jane Wakefield
My goal for 2015 is to be as helpful as I can to as many people as possible to help others reach their nutritional goals. As for me I plan on just eating more greens.
Reply
John Alexander
I love chili, I love mushrooms, and I'm always looking for vegan versions of traditional dishes. I've been using Gardein with kidney beans, etc., for my recipe, but using mushrooms, which I eat tons of just roasted, is a great idea because I don't think the "fake meat" adds much to the flavor, and it's kind of expensive. What do you think of Gardein's products?
BTW, you have great blog: great recipes, great attitude, great writing. I'm a big fan!Reply
Vaishali
Hi John, thanks for your kind words, and welcome to Holy Cow!
I agree on the fake meat-- it rarely has the right texture to substitute for meat, and is almost always bland. I have used some Gardein products and while they are good enough as vegan substitutes, they too don't have the right texture. And yes, they are expensive which is definitely a consideration for me.
I often just use TVP chunks when I want a "meaty" texture in stews and curries and when vegetable substitutes like mushrooms or eggplant won't do. They also add a strong protein hit, they are relatively easy to find compared to other meat substitutes, and they are also fairly inexpensive.
Have a great weekend! 🙂Reply
Maddalen
Just posting once again ... I made this stew this AM with a few slight variations (cranberry beans, basil and much more hot peppers) - it was going to be for dinner, but hubby wanted some ... and he had seconds! SCORE! Thank you!
Reply
Vaishali
Maddalen, your additions sound delicious. Glad you liked it!
Reply
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