Slow Cooker Vegan Chili Recipe

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



  • 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


  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 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 for 4 to 5 hours until sweet potatoes are tender.

  6. Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.

  7. Enjoy!


  • 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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