Vegetable Chili

So far, this winter has been brutal!  Between the back to back snow storms and the frigid cold, it has been hard to catch a break.  Last week, I decided to make some spicy vegetable chili in my slow cooker.  I figured that would help warm me up.  Any for you meat-lovers, you can easily add beef or turkey, etc. to this recipe.

1 (28 ounce) can diced tomatoes
1 (15 ounce) can Cannellini b eans, drained
1 (15 ounce) can Red Kidney beans, drained
1 (15 ounce) can Dark Red Kidney beans, drained
1 onion, chopped
1 carrots, diced
2 stalks celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/3 cup chili powder
1 habanero pepper, chopped
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
black pepper, to taste


Saute the onions and peppers in a little olive oil for about 2-3 minutes.  Meanwhile, put the remaining ingredients in the slow cooker and turn it on high.  After 2-3 minutes, add the onions and peppers into the slow cooker.  Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.  Stir occasionally.  Serve with rice, cheese, sour cream, tortilla chips, etc.

Serves 8-10