Sweet and Spicy Venison Chili (215 Calories Per Serving)

- Turn slow cooker on high heat.
- Start boiling one large pot of water
- Chop Sweet Potato, Onion, Jalapeno, Carrots, (Mince Garlic if needed).

- Add sweet potatoes and carrots to boiling water
- Boil for 8-10 minutes, until slightly soft

- Melt 1 Tablespoon vegan butter in large pan.
- Sautee garlic on high heat for 2-4 minutes until fragrant and slightly browned.
- Add red onion to garlic and butter pan.
- Sautee on high heat for 3-5 more minutes, then dump onion/garlic/butter mixture into slow cooker.

- Drain sweet potatoes and carrots and add to slow cooker

- Combine all spices in small ramekin (Garlic Powder, Paprika, Chipotle, Red Pepper Flakes, Chili powder)

- Cook venison in olive oil in large pan on medium heat
- Add spices and stir gradually as meat begins to brown
- While cooking, add drained and rinsed black beans, jalapenos, crushed tomatoes, and tomato paste to slow cooker

- Add meat to slow cooker
- Stir in 1/2 bag of McCormick's original chili seasoning
- Stir in brown sugar

- Turn slow cooker to low, cover, and let sit for 5 hours