This takes a lot of cans: I cook dried beans (about 3 cups of your choice) in a slow cooker, do the other ingredients in a large frying pan and add to cooker. Seasoning it overnight in the crockpot melds the flavour nicely. A little hot chili (ancho) augments flavour if one likes hot; maybe a teaspoon of hot, depending on taste buds! Raw tomatoes in place of canned also works. And, of course, fresh corn, in season, would be nice. I did too much hot in the last batch; it was edible but caused perspiration and definite clearing of sinus! And the longer it sits, the hotter it gets, even in the freezer!! So, this week I made a new batch and mixed the two to lighten up the hot stuff. Freezes well.
Vegetarian Chili Ingredients 1 tablespoon vegetable oil 3 cloves garlic, minced 1 cup chopped onion 1 cup chopped carrots 1 cup chopped green bell pepper 1 cup chopped red bell pepper 2 tablespoons chili powder 1 1/2 cups chopped fresh mushrooms 1 (28 ounce) can whole peeled tomatoes with liquid, chopped 1 (15 ounce) can black beans, undrained 1 (15 ounce) can kidney beans, undrained 1 (15 ounce) can pinto beans, undrained 1 (15 ounce) can whole kernel corn, drained 1 tablespoon cumin 1 1/2 tablespoons dried oregano 1 1/2 tablespoons dried basil . 1/2 tablespoon garlic powder
Directions . Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender. . Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.