Vegetarian Chili

WARNING - NOT VEGAN!

Makes 6 (1-c.) servings
5 WW points/serving

1 tsp olive oil
1 c. yellow onion, finely diced
2 c. zucchini and yellow squash, diced
3 cloves garlic, minced
1 (12-oz) package Quorn Grounds or Morningstar Farms Crumbles (contain egg products)
1 (14-oz) can black beans (do not rinse or drain)
1 (29-oz) can tomato sauce
2 (14.5-oz) cans diced tomatoes with jalapenos
1 c. frozen sweet corn
1 Tbsp chili powder
1 Tbsp sugar
2 Tbsp ground cumin
1-1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp smoked paprika
1/4 tsp black pepper

Preheat a slow cooker over HIGH heat.

Meanwhile, heat olive oil in a 10-inch skillet over medium heat. Add onion, zucchini, and garlic. Cook 3-5 minutes, or until onion becomes translucent. Add Quorn Grounds; cook until heated through. Transfer mixture to slow cooker.

In slow cooker, add remaining ingredients, stirring well. Cook on HIGH for 4 hours, or LOW for 8 hours.

Note: can be made ahead and frozen.