Name: Slow Cooker Vegan Chili Recipe
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup textured vegetable protein; warm water; 2 medium sweet potatoes; 1 can chipotle pepper in adobo sauce; 3 cans black beans; 1 can tomato sauce; 2 tbsp brown sugar; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp smoked paprika; 1 tbsp chili powder; ½ tsp Cinnamon; 1 cup sweet corn; salt; pepper; cornbread

Photos of Slow Cooker Vegan Chili Recipe

How To Make Slow Cooker Vegan Chili

This vegan chili proves that you don’t need meat to enjoy this classic stew. A mix of sweet potatoes, corn, and beans is slow-cooked until full of flavor.

Preparation: 30 minutes

Cooking: 4 hours

Total: 4 hours 30 minutes

Serves:

Ingredients

1cuptextured vegetable protein
warm water,for soaking
2mediumsweet potatoes
1canchipotle pepper in adobo sauce
3cansblack beans
1cantomato sauce
2tbspbrown sugar
2tspgarlic powder
2tsponion powder
2tspsmoked paprika
1tbspchili powder
½tspcinnamon
1cupsweet corn,frozen
salt,to taste
pepper,to taste
cornbread,for serving

Instructions

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 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 for 4 to 5 hours until sweet potatoes are tender.
Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.
Enjoy!

Nutrition

Calories: 328.01kcal
Fat: 1.21g
Saturated Fat: 0.27g
Trans Fat: 0.00g
Monounsaturated Fat: 0.20g
Polyunsaturated Fat: 0.52g
Carbohydrates: 54.88g
Fiber: 19.81g
Sugar: 11.73g
Protein: 26.55g
Sodium: 927.42mg
Calcium: 186.91mg
Potassium: 961.78mg
Iron: 7.79mg
Vitamin A: 463.64µg
Vitamin C: 32.33mg

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