Slow Cooker Vegan Chili

Name: Slow Cooker Vegan Chili
Total time: 30
Yield: 8
Ingredients: 1 cup textured vegetable protein; warm water, for soaking; 2 medium sweet potatoes; 1 can chipotle pepper in adobo sauce; 3 cans black beans; 1 can tomato sauce; 2 tablespoons brown sugar; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons smoked paprika; 1 tablespoon chili powder; ½ teaspoon cinnamon; 1 cup sweet corn, frozen; salt, to taste; pepper, to taste; cornbread, for serving

Recipe by Alexa Wright from tasty.co

Dinner 30 Mins.

Ingredients

8 servings

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1 cup textured vegetable protein
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warm water, for soaking
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2 medium sweet potatoes
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1 can chipotle pepper in adobo sauce
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3 cans black beans
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1 can tomato sauce
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2 tablespoons brown sugar
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2 teaspoons garlic powder

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2 teaspoons onion powder
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2 teaspoons smoked paprika
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1 tablespoon chili powder
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½ teaspoon cinnamon
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1 cup sweet corn, frozen
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salt, to taste
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pepper, to taste
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cornbread, for serving

Instructions

Rehydrate TVP by adding it to a medium bowl and covering with warm water. Cover with a lid or plate and let it soak for 10 minutes. Drain.
Peel and chop sweet potatoes into ½-inch cubes.
Empty entire can of chipotle peppers and finely chop until its nearly a paste. This adds quite a bit of heat, adjust to your heat preferences.
Rinse and drain beans.
Add all ingredients and spices to the slow cooker with the exception of the sweet corn. Mix well. Cook on low until sweet potatoes are tender, about 4-5 hours.
Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.
Enjoy!