Vegan Chili in the Slow Cooker

Vegan Chili in the Slow Cooker (Revamped)

Six Servings

• 1 cup textured plant protein (150g), soaked in warm water and drained
• 2 medium-sized sweet potatoes, cubed
• 1 glass jalapeños in adobo sauce, finely chopped
• 3 cans black beans
• 1 can tomato sauce
• 2 tablespoons brown sugar
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1 cup frozen cornmeal, thawed
• Salt and pepper, to taste
• Cornbread to serve

Nutritional Information

• Calories: 298 * Fat: 1g * Carbohydrates: 54g * Fiber: 16g * Sugar: 13g * Protein: 20g

Preparation

1. Place the textured plant protein in a medium-sized bowl and cover with warm water. Let it soak for 10 minutes, then drain.
2. Cut the sweet potatoes into 1/2-inch cubes.
3. Finely chop the jalapeños in their adobo sauce, adjusting heat levels per your taste.
4. Rinse and drain the black beans.
5. In a large slow cooker, combine all ingredients except thawed cornmeal, salt, and pepper. Mix well.
6. Cook on low heat for 4–5 hours, or until sweet potatoes are tender.
7. Stir in cornmeal. Season with salt and pepper as needed. Serve warm with cornbread.

Enjoy!

Additional Reads:

This vegan chili uses 150g of soaked and drained textured plant protein (as listed in the ingredients). After cooking, season with salt and pepper to taste before serving with corn bread.

Vegan Chili Base Recipe

Ingredients: - 2 cans black beans, drained and rinsed - 2 cans diced tomatoes - 1 can tomato sauce - 1 large onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 can diced green chilies - 2 teaspoons chili powder - 2 teaspoons ground cumin - 1 teaspoon smoked paprika (optional) - 1/2 teaspoon cayenne pepper (optional) - Salt and pepper, to taste - 2 cups vegetable broth - 1 cup water - Optional garnishes: jalapeños, cilantro, avocado

Instructions: 1. Heat oil in a large pot over medium heat. 2. Sauté onion and garlic until translucent. 3. Add bell pepper and sauté for 3-4 minutes. 4. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute. 5. Add black beans, diced tomatoes, and crushed tomatoes. Mix well. 6. Pour in vegetable broth and water. Bring to a boil. 7. Reduce to low heat and let simmer for at least 30 minutes, stirring occasionally. 8. Season to taste with salt and pepper. 9. Serve hot, garnished with optional toppings.

Adjusting the Vegan Chili for "Rohes Material"

If "Rohes Material" is a specific ingredient, please provide more context for detailed instructions. However, if you would like to add a unique plant-based material, consider using tofu, tempeh, or textured vegetable protein (TVP). Here's how you can incorporate these ingredients:

• Tofu: Cube tofu and add during the last 10-15 minutes of simmering to absorb flavors.
• Tempeh: Crumble tempeh and add during the last 10-15 minutes of simmering.
• TVP: Add to the pot during the last 10-15 minutes of simmering, or soak in water or broth beforehand.

Adjust seasoning and spices accordingly to create the desired balance of flavors.