Vegan Slow Cooker Taco Chili

As is often the case with me, I didn't have a plan for dinner tonight. I haven't done my big grocery shopping trip yet for the month so I needed to come up with something using whatever I had on hand. The chilly weather convinced me that it should be some sort of soup or chili and my list of chores determined it would be throw into the crockpot early in the day. I tend to make our favorites over and over so whenever I can I try to find new recipes to throw into the mix.  I started by looking for 'slow cooker vegan' on Pinterest and eventually found this!

The original recipe came from here: Slow Cooker Taco Soup. I made some slight alterations to the ingredients based on what I had on hand.

INGREDIENTS:

• 1 (15oz) can kidney beans (drained/rinsed)
• 1 (15oz) can creamed corn
• 1 (15oz) can diced tomatoes
• 1 (4oz) can green chiles 
• 1 (6oz) can tomato paste
• 1 pkg Birds Eye southwest style protein blends
• 1 lb. pkg tvp
• 1/2 container vegetable broth
• 2 tsp chili powder
• 1 1/2 tsp paprika
• 1 TBSP garlic powder
• 1/2 tsp oregano
• 1/2 tsp pink Himalayan salt
• 1/2 tsp cumin
• 1/4 tsp pepper
• Pinch of cayenne pepper (2 shakes)
• Pinch of red pepper flakes (3 shakes)

INSTRUCTIONS:

1. Combine all ingredients in crockpot.
2. Cook on 250 (med-low) for about 6 hours. 

It turned out really delicious. Often I like to add crushed tortilla chips, sour cream and/or a sprinkle of non dairy cheese to my chili. But one bite told me I didn't want anything to change the flavor of this one. Both of the boys liked it as well. Definitely one we'll make again! I might even double it next time!