Vegan Chorizo Chili

• 1 tablespoon extra-virgin olive oil
• 1 red bell pepper, finely chopped
• 1/2 white onion, finely chopped
• 1 jalapeno pepper, minced, or to taste
• 4 cloves garlic, minced, or to taste
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic salt
• 1 dash adobo seasoning sauce (such as Frontera(R) Chipotle Pepper Adobo) (optional)
• 12 ounces soy chorizo (such as Trader Joe's(R))
• 2 (16 ounce) cans tri-bean blend, drained and rinsed
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
• 1 (14 ounce) can vegetable stock
• 1 sweet potato, peeled and diced

1. Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
2. Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.

extravirgin olive oil, red bell pepper, white onion, pepper, garlic, ground cumin, chili powder, garlic salt, seasoning sauce, soy chorizo, tomatoes, vegetable stock, sweet potato

Taken from www.allrecipes.com/recipe/263708/vegan-chorizo-chili/ (may not work)