Brazilian Black Bean Stew

I recently discovered soy chorizo.  I found this product in a local grocery store, for only about $1 per a 10oz tube (inexpensive!).

    Soy chorizo has the texture of ground beef in a sauce with the perfect amount of spicy flavor.  I've heard of others using it as a marinade, and for vegan "Sloppy Josés."
I bought 2 tubes and cooked up one with some onions, garlic and cilantro for a tortilla chip topping.  The other, I made into this delicious stew.  Once I had the ingredients, I was able to throw everything together and cook it on my lunch break.  It is a bit salty, sweet, and spicy - and very satisfying.  This is a recipe that you can serve and nobody will guess it's vegan unless you make a point to tell them.  I hope you enjoy it as much as I do.

Ingredients:

1 Tablespoon vegetable oil

10 oz (1 tube if using Calcique brand) soy chorizo

1 medium onion, chopped
2 cloves garlic, minced or pressed

~1 pound sweet potatoes (2 small or 1 large), peeled and diced

1 large red bell pepper, diced

2 (14.5 oz) cans diced tomatoes with juice

1 1/2 cups water

2 (16 oz) cans black beans, rinsed well and drained

1 and 1/2 cups frozen mango chunks, diced

1/4 cup chopped fresh cilantro

1/4 teaspoon salt

Directions:

1.  Heat the oil in a large pot over medium heat.  Cook the chorizo about 3 minutes.
2.  Add the onion and cook for ~4 minutes (until tender), then add the garlic and cook for 1 minute.
3.  Add the potatoes, bell pepper, tomatoes with juice, and water.  Bring to a boil.
4.  Reduce the heat to low, cover, and simmer for about 20-25 minutes (until potatoes are tender).
5.  Add the beans, mango, cilantro and salt and cook until heated through.

This recipe was adapted from a recipe by CRVGRL at allrecipes.com.  Original recipe can be found here.