Slow Cooker Vegan Chili
Community Member
November 27, 2019
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
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
- 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.
- Peel and chop sweet potatoes into ½-inch cubes.
- 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.
- Rinse and drain beans.
- 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.
- Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.
- Enjoy!
