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SeasonalOccasionSpecial OccasionHigh-FiberLow-FatHigh-ProteinUnder 1 HourOne-Pot or PanMeal PrepSlow CookerWinterFallDinnerUnder 30 MinutesVegetarianVeganHealthyGluten-FreeDairy-FreeComfort Food

Slow Cooker Vegan Chili

Alexa Wright
Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Slow Cooker Vegan Chili

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Slow Cooker Vegan Chili

Ingredients

for 8 servings

  • 1 cup textured vegetable protein (150 g)
  • warm water, for soaking
  • 2 medium sweet potatoes
  • 1 can chipotle pepper in adobo sauce
  • 3 cans black beans
  • 1 can tomato sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon chili powder
  • ½ teaspoon cinnamon
  • 1 cup sweet corn (150 g), frozen
  • salt, to taste
  • pepper, to taste
  • cornbread, for serving

Nutrition Info

  • Calories 298
  • Fat 1g
  • Carbs 54g
  • Fiber 16g
  • Sugar 13g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Rehydrate TVP by adding it to a medium bowl and covering with warm water. Cover with a lid or plate and let it soak for 10 minutes. Drain.
  2. Peel and chop sweet potatoes into ½-inch cubes.
  3. Empty entire can of chipotle peppers and finely chop until its nearly a paste. This adds quite a bit of heat, adjust to your heat preferences.
  4. Rinse and drain beans.
  5. Add all ingredients and spices to the slow cooker with the exception of the sweet corn. Mix well. Cook on low until sweet potatoes are tender, about 4-5 hours.
  6. Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.
  7. Enjoy!
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