Award Winning Vegan Chili

This chili recipe is deliciously hearty and a spicy sweet twist on a traditionally meat heavy recipe. My job just had a chili cook off and I knew I needed to perfect my chili recipe. Normally I keep my recipe pretty simple but I knew if I was competing against meat heavy recipes and people who are literally afraid of vegetables I needed to take it up a notch.
I pulled out two secret ingredients, one is a can of chipotle peppers in adobo sauce and the other is sweet potato! Combined they make such a spicy and sweet perfect chili. Of course I served this with Sam Turnbull’s amazing cornbread recipe from her blog, It Doesn’t Taste Like Chicken. Thanks for the cornbread recipe, Sam!
My coworkers LOVED the chili! Everyone ate some. They had no idea it was even vegan! Definitely give this recipe a try!
I made this recipe in a slow cooker but it can be made on the stove top.
Cook time: Slow cooker: 4 hours Stove top: 20-30 minutes
This makes about 6-7 servings
3 cans of beans, (I used black, dark red kidney and pinto)
1, 7 oz can of chipotle peppers in adobo sauce (*Spicy!*If you’re not into too much spice, adjust the amount of peppers or omit)
2 tablespoons of brown sugar
1 cups TVP (rehydrated)
1 15 oz can of tomato sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 tablespoon chili powder
1/2 teaspoon cinnamon
2 medium sweet potatoes
1 cup frozen sweet corn
Salt and pepper to taste
1. Re-hydrate 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 and add to pot or slow cooker.
2. Peel and chop sweet potatoes into 1/2 inch cubes add to pot or slow cooker.
3. Empty entire can of chipotle peppers and chop until its nearly a paste. Add to pot.
4. Rinse and drain beans and add to a pot. Add all of the other ingredients and spices (minus the sweet corn).
5. Mix well. If using a slow cooker cook on low until sweet potatoes are tender about 4-5 hours.
6. If using the stove bring up to a boil. Cover and bring down for a simmer. Simmer for 20 minutes or until potatoes are tender.
7. Stir in corn. Serve warm with cornbread. Enjoy!
Let me know what you think and if you give this recipe a try!

This recipe is featured on Buzzfeed’s Tasty!


3 thoughts on “Award Winning Vegan Chili

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