Recipe Name CrockpotVeganChili Submitted by Guest Recipe Description Vegan bean chili. Easy to make as you just let the crockpot do the work for you! Add jasmine rice to bowls as you dish it out to guests for an added flavor and texture! Quantity 1 Quantity Unit crockpot Prep Time (minutes) 20 Cook Time (minutes) 120 Ready In (minutes) 140

Ingredients Amount Measure Ingredient 1 can (15 oz) black beans, canned, Bush's 1 can (15 oz) Kidney beans, drained and rinsed 1 1/2 cups baked beans, vegetarian 1 1/2 cups 1 can Pinto Beans 1 1/2 cups Beans, navy, canned drained & rinsed 1 can (12 oz) yields (11 oz) can Mexicorn 2 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) green pepper, finely chopped 1 onion 1 Large sweet onion, chopped 3 clove garlic minced 28 ounces diced tomatoes (28 oz can) 1/2 can (6 oz) tomato paste (as needed) 2 tablespoons chili powder - to taste 2 tablespoons oregano, dried 2 tablespoons basil (dried) Steps Sequence Step 1 Drain and rinse all canned beans and corn, add to crockpot.Dice/Slice onions and peppers to desired size and add to crockpot. Add tomatoes and other seasonings and minced garlic. Cover, cook on high for 2 hours then reduce to low. Eat whenever you feel like it. For added texture and flavor, preparesome jasmine rice andserve chili over top!