Crockpot Vegetarian Chili

From Carolyn Sizemore

Yield: 8 servings

Total Time: 4 hrs 15 min | Prep: 15 min | Cook: 4 hrs

**vegan, gluten-free, and healthy**

Ingredients

• ½ red onion, diced

• 2 stalks celery, diced

• 1 carrot, diced

• 1 green bell pepper, diced

  1 red bell pepper diced

• 1 sweet potato, peeled and diced

  2 teaspoons, garlic powder

• 2 teaspoons dried oregano

• 2 ½ Tablespoons chili powder

• 1 Tablespoon ground cumin

• ½ Tablespoon salt, plus more to taste

• 1 teaspoon ground black pepper

• 2 (4 oz) cans diced green chiles

• 1 (15 oz) can diced tomatoes

• 1 (8 oz) can tomato sauce

• 1 cup water

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can garbanzo beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

Instructions

1. Grease crockpot with cooking spray.

2. Place all ingredients into crockpot and stir to combined.

3. Cover.

4. Cook on HIGH 4 hours or LOW 8 hours, or until vegetables are tender.

5. Start Timer

6. Taste and re-season, if necessary.

7. Serve with all your favorite chili toppings!

   **Stores in the refrigerator 4-5 days

   **Stores in the freezer for 6 months

   Original recipe from Show Me the Yummy