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January 6, 2015 By Joy Shull 3 Comments

Sweet Corn Vegan Chili

This sweet corn vegan chili is a delicious and easy slow cooker recipe.

Try this for your next vegan dinner!

sweet-corn-vegan-chili-2
When I was meal planning last week, I decided to make chili since we hadn’t eaten it in awhile. I’ve already done a vegetarian chili recipe, so I wanted to make a vegan chili as well!

This chili is sweet from the corn, with just a little heat to it. I topped mine with nutritional yeast and green onions. I love the cheesy flavor that nutritional yeast gives. It’s great in chili!

sweet-corn-vegan-chili-1
It was so good we ate our whole meal before realizing we forgot to put lime juice on it.

I plan to do that for leftovers. I love the fresh acidity of lime juice with chili!

The thing I love most about chili is that it’s minimal prep time then you let the slow cooker do all the work and you get to come home to a delicious hot meal waiting for you 🙂 Can’t wait to have this again!

Sweet Corn Vegan Chili Recipe:

Yield: 6 servings

Sweet Corn Vegan Chili

Sweet Corn Vegan Chili

sweet corn vegan chili

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

Ingredients

  • 2 (15 oz) cans of kidney beans, drained
  • 2 (15 oz) cans of organic chili beans in sauce (not drained)
  • 1 (28 oz) diced tomatoes with juices
  • 1 (14.5 oz) can of sliced stewed tomatoes with juices
  • 6 oz organic tomato paste
  • 6 large cloves of garlic, minced or finely diced
  • 1 medium onion, diced (2 cups)
  • 1 (15 oz) can of sweet organic corn, drained
  • 1 cup organic vegetable broth
  • 2.5 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 3.5 tablespoons cumin
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon cracked black pepper

Instructions

  1. Sautee garlic and onion in a skillet for 5-10 minutes, or until onion is translucent and starts to brown
  2. Transfer garlic and onion mixture to a slow cooker. Add all remaining ingredients and stir well
  3. Cook on high for 4-5 hours or low for 6-8 hours. (I did high for 2 hours and low for 3 hours)
  4. Top with nutritional yeast, green onions, lime juice, and salsa if desired
  5. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 227 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 944mg Carbohydrates: 45g Fiber: 9g Sugar: 21g Protein: 9g
© Joy Shull
Cuisine: American / Category: Vegan

Filed Under: Crockpot, Dinner, Vegan Tagged With: chili, vegan

Reader Interactions

Comments

  1. Amanda says

    August 18, 2015 at 2:37 pm

    How much does this make? (serving wise)

    Reply
    • Joy says

      August 18, 2015 at 2:53 pm

      It makes quite a bit, I’d say around 10 cups or so, around 6-8 servings 🙂

      Reply

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