Ingredients

• 3 tablespoons olive oil
• 2 large red bell peppers , seeded and chopped
• 2 poblanos peppers , seeded and chopped
• 1 large onion , chopped
• 5 cloves garlic , minced
• 1 jalapeño pepper , seeded and minced, or more to taste
• 2 cups hot vegetable broth
• 2 cups texturized vegetable protein , TVP
• 1 , 32 ounce
• 2 , 15 ounce
• 1 , 15 ounce
• 0.5 cups beer
• 0.5 cups cider vinegar
• 1 , 6 ounce
• 3 tablespoons nutritional yeast
• 3 tablespoons soy sauce
• 3 tablespoons lemon juice
• 2 tablespoons chili powder
• 2 tablespoons unsweetened cocoa powder
• 4 teaspoons seasoned salt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon liquid smoke flavoring
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Cook and stir bell peppers, poblano peppers, onion, garlic, and jalapeño in hot oil until soft, about 15 minutes. Transfer to a slow cooker.
2. 2 Combine hot vegetable broth and TVP in a medium bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
3. 3 Place diced tomatoes, kidney beans, black beans, beer, vinegar, tomato paste, nutritional yeast, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix well to combine.
4. 4 Cook on Low for 6 to 10 hours or High for 4 to 5 hours.

Nutrition per serving