Can I make Creamy Southwest Vegan Chili in a slow cooker?

🕰️ Slow Cooker Instructions (Set & Forget Method): 1. Sauté first for best flavor (optional but recommended): In a skillet on medium heat sauté the onions, bell pepper, and plant-based ground “beef” for 5–7 minutes until lightly browned. 2. Add to slow cooker: Transfer the sautéed mix to the slow cooker. Add black beans, corn, tomatoes, taco seasoning, and a splash of vegetable broth (start with ½ cup). 3. Cook on low for 3–4 hours . 4. Stir in the creamy cashew salsa sauce just before serving to keep it vibrant and silky. 📝 Pro Tip: Adding the cashew salsa at the end prevents it from thickening too much or separating over long heat.

What can I use if I'm allergic to nuts?

Use 3/4 to 1 cup Silken Tofu. Silken tofu blends very smoothly and has a similar body when pureed, though it's naturally a bit more watery and less rich than cashews. Start with ¾ cup , blend it with your salsa sauce ingredients, and then adjust to taste or thickness (add more tofu or salsa as needed).

Is this Southwest Chili gluten-free?

Absolutely — this recipe is naturally gluten-free! The only things to double-check : Taco seasoning — some brands sneak in wheat as an anti-caking agent. Plant-based “beef” crumbles — most are gluten-free, but not all. Abbot’s Butcher , the brand used in this recipe, is certified gluten-free , so that’s a safe choice.

Creamy Southwest Vegan Chili (30 Minute Meal)

Name: Creamy Southwest Vegan Chili (30 minute meal)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tex-Mex Inspired
Ingredients: 1 cup chopped onion (about 1 medium onion); 1 cup chopped red bell pepper (about 1 large pepper, if yields a bit more that's okay); 10 ounce package plant based "beef" crumbles, I used Abbot's Ground "Beef"; 1 Tablespoon Taco seasoning; 1 15 ounce can black beans; 1 14.5 ounce can diced, petite diced or fire roasted tomatoes; 1 cup canned or frozen sweet corn; 1 cup raw unsalted cashews; 1 cup salsa or picante sauce (I used Pace Mild Picante); 3/4 cup plain unsweetened vegan yogurt such as Kite Hill; 5 Tablespoons water; 1 1/4 teaspoons smoked paprika; 1 teaspoon ground cumin; 3/4 teaspoon sea salt

Description

This easy Southwestern Vegan Chili is loaded with plant-based ground "beef," black beans, sweet corn, onion, and bell pepper. Finished with a creamy cashew salsa sauce that pulls everything together for a flavor packed, crave-worthy dinner in under 30 minutes!

Ingredients

Scale

1 cup chopped onion (about 1 medium onion)

1 cup chopped red bell pepper (about 1 large pepper, if yields a bit more that's okay)

10 ounce package plant based "beef" crumbles, I used Abbot's Ground "Beef"

1 Tablespoon Taco seasoning

1 15 ounce can black beans

1 14.5 ounce can diced, petite diced or fire roasted tomatoes

1 cup canned or frozen sweet corn

Creamy Cashew Salsa Sauce Ingredients

1 cup raw unsalted cashews

1 cup salsa or picante sauce (I used Pace Mild Picante)

3/4 cup plain unsweetened vegan yogurt such as Kite Hill

5 Tablespoons water

1 1/4 teaspoons smoked paprika

1 teaspoon ground cumin

3/4 teaspoon sea salt

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Instructions

⏲️ Advance Preparation: Soak cashews for 30 minutes in warm water. Short on time? Boil cashews in water for 10 minutes. Then drain and rinse the cashews with cool water and set aside. Skip this step is using a high speed blender.
Chop onion and pepper and sauté over medium heat for 10-12 minutes, stirring occasionally to reduce sticking, until lightly browned. You can begin by heating a Tablespoon of oil in the pot if needed. I use stainless steel and do not use oil, just a splash of water if they begin to stick.
Once peppers and onions are cooked through reduce heat to medium/low and stir in vegan "beef" crumbles. Continue to cook for 4-5 minutes more.
Add in beans, corn, tomatoes, and taco seasoning and stir with a large spoon. Allow to simmer on low heat while you prepare the sauce.
To a high speed blender add the cashews, salsa, yogurt, water, smoked paprika, cumin, and salt. Blend on high for 60 seconds or until completely smooth.
Pour the sauce into the pot and stir to combine everything.
Continue to simmer until heated through, about 5 minutes. Taste and adjust salt if needed for preference. Serve with a variety of toppings! See Topping Ideas in Notes section below..

Equipment

Cutting Board

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High Speed Blender

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Measuring Cups and Spoons

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Notes

Topping Ideas: Diced avocado, chopped fresh tomatoes, green chilis (canned), plant-based cheese, vegan sour cream, lime wedges.
Can't find Plant-Based Ground “Beef”?
Swap in a second can of a different bean for a hearty feel. Red kidney or pinto beans would taste great in this chili!
Cashew Free Substitution (for Nut Allergies) use 1 cup Silken Tofu. Silken tofu blends very smoothly and has a similar body when pureed, though it's naturally a bit more watery and less rich than cashews. Swap the yogurt for plant milk if you go this route so it doesn't become too thick. Blend it with your salsa sauce ingredients, and then adjust to taste or thickness (add more tofu or salsa as needed).
Time Saver: You can use Pre-chopped frozen bell peppers or a bell pepper/onion mix to speed things up without sacrificing flavor. Any color pepper (or combination) will taste excellent in this chili.
Batch Cooking Bonus: Double the recipe and freeze half into portion sized containers for a future no-cook night! Just remember to use a bigger pot.
Refrigeration: Store leftovers in the refrigerator in an airtight container for up to 5 days. Freezing: Portion out servings and freeze for up to 2 months. Reheating: Reheat on stove top over low heat, adding a splash of veggie broth if needed.

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Category: Main Dishes, Dinner
Method: Stove Top & Blender
Cuisine: Tex-Mex Inspired