Ingredients
1cuptextured vegetable protein
warm water,for soaking
2mediumsweet potatoes
1canchipotle pepper in adobo sauce
3cansblack beans
1cantomato sauce
2tbspbrown sugar
2tspgarlic powder
2tsponion powder
2tspsmoked paprika
1tbspchili powder
½tspcinnamon
1cupsweet corn,frozen
salt,to taste
pepper,to taste
cornbread,for serving
Preparation
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 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 for 4 to 5 hours until sweet potatoes are tender.
Stir in corn. Add salt and pepper as needed. Serve warm with cornbread.
Enjoy!
