Batch Size: 1 standard Crockpot

Ingredients:

2 28 oz cans crushed tomatoes

2 14.5 oz cans diced tomatoes

3 15.5 oz cans of beans (your choice), drained

1 2.25 oz can of corn, drained

1 2.25 oz can sliced black olives, drained

1 15.5 oz can of chick peas, drained

6 oz Frank’s Red Hot

4 peppers, diced (color of or choice—I used 1 red, 2 yellows, and 1 orange)

3 cloves of garlic, minced

1 medium sized red onion, diced

1 cubanelle pepper, chopped

*1 package of crumbles or vegan sausage or both, or real meat if that is your thing (*I did not use any meat or “meat” for the chili cook-off)

Olive Oil (enough to brown onions and peppers)

 

The following seasonings to taste:

black pepper

salt

parsley

basil

oregano

cumin

garlic powder

onion powder

3 bay leaves (remove before eating)

 

Brown fresh garlic, onions, peppers, and crumbles

Empty all other ingredients into slow cooker

When onion/pepper mixture is browned, add to slow cooker

Add dried seasonings to taste

Cook on low for 6 hours