The Chait’s Veggie Chili
(makes between 6 and 8 servings)
1 28 oz and 1 14 1/2 oz can of diced tomatoes (peeled)
1 6 oz can tomato paste (no salt)
1 15 oz can black beans
1 15 oz can kidney beans
1/4 cup chili powder
1/2 large or 1 small white onion
3 garlic cloves
1 red pepper
1 yellow pepper
1 large carrot
2 Tbsp olive oil
1. Lightly coat the inside of your slow cooker with cooking spray. Pour the diced tomatoes, tomato paste, black beans, kidney beans and chili powder into the slow cooker. Add 2 pinches of salt and ground pepper, to taste. Stir.
2. Chop the white onion, garlic, red pepper, yellow pepper and carrot into tiny pieces. (Make sure to remove seeds from the peppers.)
3. Heat a large nonstick skillet over medium heat. Add olive oil. Sauté the chopped vegetables in the oil for 3 minutes. Add a pinch of salt and pepper to mixture while it sautés. Pour the vegetables into the slow cooker with the tomato-based mixture. Stir.
4. Cover and cook the chili on the LOW setting for 3 - 4 hours. You may want to adjust the time depending on the strength of your slow cooker.