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My favorite thing about this chili is that it can be made in bulk and frozen for those nights when you have absolutely no time to cook — it happens to all of us!
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Add oil to pan, sauté garlic and onions until tender.
Add and mix all other ingredients except sweet potatoes and cheese.
Oil slow-cooker pot and add a layer of the bean mixture, then layer with chopped or sliced sweet potatoes, salt, pepper, and grated vegan cheese.
Repeat all the layers until you run out of beans, and cover with vegetable stock.
Cook on low for 4 hours, then serve!