Place the chopped onions and minced garlic in a slow cooker and drizzle with olive oil. Stir to combine. Set temperature to high and cook for about 10 minutes. See note for stovetop instructions.
Turn heat to low and add the chopped sweet potatoes, beans, tomatoes, tomato sauce, vegetable broth, and chili seasoning. Cook for 6 to 8 hours.
About 30 minutes before serving, add the veggie crumbles and nutritional yeast flakes. Stir to combine. Add salt and pepper to taste.
Serve warm with vegan cornbread.
Chili seasoning — I prefer to use taco seasoning because it has a higher ratio of cumin. You can take the basic taco seasoning ingredients and add more chili powder to achieve a homemade chili seasoning that works for you.