Fat-Free Vegan Crock Pot Chili | Holy Cow! Vegan Recipes (2024)

FAQs

How to thicken up crockpot chili? ›

Nobody wants a thin chili because, honestly, then it's really just soup! Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot.

Adding quick oats to the chili is a healthy alternative to cornstarch and all-purpose flour. Add a tablespoon of quick oats to the chili and cook on medium-high heat. In about 3 minutes of cooking, they will absorb the excess liquid, giving you a thick, hearty chili.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

A low-carb thickener for chili could be xanthan gum or glucomannan powder. Both of these are low-carb, keto-friendly thickeners that can be used in small amounts to thicken chili without adding carbs.

To thicken a sauce without changing the flavour, I use powdered arrowroot. In a bowl, put a tablespoon of arrowroot powder with a small amount of cold water. Mix well then slowly add a few tablespoons of the excess liquid from your chilli.

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

Thin chili may just need time to cook down. Cook it uncovered low and slow, at least one hour, for it to thicken on its own. Cooking it uncovered allows for evaporation to reduce and concentrate the chili.

If you're looking for a white cornmeal substitute, then white corn grits are the best. But if you want to add that orangey, yellow colour, then use yellow grits.

Why put cornmeal in chili? ›

Mix in Cornmeal

According to Wofford, the ingredient will soak up the hot liquid, creating a creamy texture (like cooked polenta). Cornmeal will also add a pleasant corn flavor, which pairs well with common chili ingredients like bell peppers, tomatoes, and chili powder.

If the masa harina is used as a thickener (such as in chili), regular flour or cornmeal will give you the right texture, though the flavor won't be quite the same.

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.

Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili.

When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.