Hearty Vegan Slow Cooker Chili

Hearty Vegan Slow Cooker Chili

As soon as daylight savings time kicks in and makes it dark early, I crave piping hot, tasty chili. I like white chili, just bean chili, even veggies only chili, but sometimes I want an extra hearty one dish meal. I love tvp in chili – it reminds me of the first one I ate after going vegetarian a bazillion years ago!

Hearty Vegan Slow Cooker Chili
  • 4 cups  filtered water
  • 2 tablespoons not-chicken bouillon
  • 1½ cups dried tvp crumbles
  • 1 cup corn (frozen roasted is nice)
  • 1½ cups cooked beans of your choice (Or 1 can)
  • 3 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
  • 2 cloves garlic, minced
  • ½ onion, minced
  • 2 tablespoons. tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon oregano
  • 2 teaspoons liquid smoke (use less if you are not a fan of smoky foods)
  • 1 teaspoon garlic Tabasco
  • chopped cilantro for garnish
  1. Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours.  Serve topped with chopped cilantro.



  1. Debbie says

    Your recipes all sound so good, but I scratch my head each time I read an ingredient like Chicken Bouillon. That would disqualify it as a Vegan recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: