One-Pot Vegan Chilli
This One-Pot Vegan Chilli is so good that even your most dedicated meat-eating friends won't be able to tell the difference. This is the best vegan chilli recipe for a cold fall or winter night, hearty, healthy, and full of warm cozy feels.
Equipment
- slow-cooker
Ingredients
- 1 large onion diced
- 4 cloves garlic minced
- 2 cups corn fresh or frozen
- 1 cup green peas fresh or frozen
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 large sticks of celery diced
- 2 medium carrots diced
- 1 medium sweet potato diced
- 1 - 14oz can chickpeas drained + rinsed
- 1 - 14oz can black beans drained + rinsed
- 1 - 28oz can crushed tomatoes
- 2 medium fresh tomatoes any variety, diced
- 1 - 156 ml can of tomato paste
- 2 cups vegetable broth
- 1 cup TVP (texturized vegetable protein)
- 2 tbsp chilli powder
- 2 tsp cumin
- 1 tsp oregano
- ½ tsp paprika
- sea salt and pepper to taste
Topping (optional):
- Avocado
- Dairy-free sour cream
- Fresh Jalapeño
- Nutritional yeast or vegan cheese
- Fresh lime juice
Instructions
- Wash and dice all the veggies into bite-sized pieces. Rinse and drain the beans.
- Add all the ingredients except the TVP into a crockpot, slow-cooked, or large stove-top pot, and stir until everything is combined.
- If using a crockpot/slow cooker set it on low and cook for about 8 hours or set it on high for a 4-hour cook time (cooking time may vary depending on your crockpot). Alternatively, you can use an extra large pot over the stove -- see notes below.
- Once the sweet potatoes are slightly tender and the vegetables are cooked through, add in the TVP and stir well. Simmer for another 10-15 minutes. If your chilli is looking too thick, add in half a cup of vegetable broth and cook for an additional 5 to 10 mins. If it's looking too thin, add in another 1/4 cup of TVP. Add salt + pepper to taste.
- Top with your favourite chilli toppings, like avocado, sourcream, fresh jalapeño and a drizzle of olive oil and/or lime. Enjoy!
Notes
Stove Top:
For this version, add 1 tbsp of organic virgin olive oil to the pot along with the onion and garlic. Cook on medium-high heat until the onion is translucent, then add all the other veggies, stir and cook for 5 minutes. Add the rest of the ingredients except the TVP, bring to a boil and continue to simmer until the sweet potatoes are cooked through. I usually let my chilli cook for an hour to an hour and a half to develop a rich full flavour. Add the TVP and simmer for another 15 to 20 minutes.