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Slow Cooker Vegan Chili

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



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

Powered by
    Calories 284
    Fat 1g
    Carbs 51g
    Fiber 16g
    Sugar 12g
    Protein 19g

Estimated values based on one serving size.



  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.

  5. Rinse and drain beans.
  6. 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.
  7. Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.
  8. Enjoy!

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