How to Make Hearty Crock Pot Vegetarian Chili
Chili is a very personal food for many people. Whether they're guarding prize-winning recipes or carefully unfolding the family recipe that has been passed down through the generations in order to out do Susie Prissface at the church's monthly potluck, if you ask most folks about how they like their chili, they'll give you an earfull.
This recipe for crock pot chili will definitely show Miss Prissface what's what at your next potluck. Or, if there's no Miss Prissface, you can still call yourself a winner when you serve up this tasty, healthy and easy dish.
3 Onions, Chopped
3 Bell Peppers, Seeded and Chopped - Any color pepper will do, but the more colors you use, the prettier your chili will be (and we all know pretty food is what sets us apart from the Miss Prissfaces of the world).
4 Cloves of Garlic, Minced
4 (15.5 ounce) Cans of Black Beans, Drained - You can use whatever beans you want, really, like pinto or kidney or red...just maybe not string.
1 (28 ounce) Can of Crushed Tomatoes
2 tsp Salt
1/2 tsp Ground Black Pepper
2 tsp Ground Cumin - Feel free to use more (lord knows I do) or less (do you want Miss Prissface to win?) to your liking.
6 tbs Chili Powder
2 tbs Dried Oregano
2 tbs Distilled White Vinegar
1 tbs Liquid Hot Pepper Sauce - Like Tabasco, or whatever your favorite might be. This will make for a slightly spicy chili. This spiciness pleases the most amount of people. If folks want a spicier chili (and who can blame them, really?), allow them to add their own hot sauce once they've been served. Or, you know, common sense.
Put all the ingredients, in the order listed, into your slow cooker. Stir gently, making sure that all the ingredients are evenly distributed. Cover and allow to cook on low for 8 hours.
Boom. Chili. Done.
Serve warm, garnish with shredded cheese. If you really want to stick it to ol' Prissface, serve with a sweet cornbread muffin on the side.
Enjoy your food!