Vegetarian Chili

We had a family get together this Halloween and I made my favorite vegetarian chili. The recipe has changed over the years, so for now this is how it goes...I have added a secret ingredient, click here to see what it is.

(This is enough to fill a large crock-pot that will serve well over 12 guests.)

You will need one large crock pot

measuring spoons

and combine all ingredients at will. I cooked this for 6 hours
 

Ingredients:

8 cups (2 cartons) of Pacific Natural Foods-Organic Vegetable Broth

1 can of my secret ingredient...click here

2 cans of garlic and onion roasted diced tomatoes. Muir Glen diced tomatoes with garlic and onion

1 can of tomato paste. Muir Glen tomato paste

1 can of rinsed and drained black beans. HEB Organics or Eden Foods brand

1 can of rinsed and drained garbanzo beans. HEB Organics or Eden Foods brand

1 can of rinsed and drained kidney beans. HEB Organics or Eden Foods brand

1 bag of Birds Eye Steamfresh Southwestern Style Corn

2 bell peppers, 1 red, 1 yellow

1 teaspoon sea salt

1/4 teaspoon cayenne

1 tablespoon ground cumin

2 tablespoons chili powder

1 teaspoon of paprika

Fresh ground pepper to taste

Toppings:

Plain Greek Yogurt

Chopped Cilantro Leaves

Sweet Onion

Avocado

Fritos

Shredded Cheese  
Happy cooking!