The BEST bean and Vegetable Crockpot Chili

I was in the mood for thick and hearty chili tonight.  Since I am no longer eating meat, I find myself adding more vegetables to my chili....truth be told, I like it better with more veggies and no meat!  It is so incredibly easy to make and so very much cheaper!

Veggie Chili

- 1 medium yellow onion

- 3 large peppers, red, yellow, green

- 2 cans of black beans

- 2 cans of kidney beans (can use two cans of chili beans)

- 1 can of red beans

- 1 large, or 2 regular sized can(s) of crushed tomatoes

- splash of olive oil

- 2 tbsp cumin

- 1 tbsp red pepper flakes

- 2 tbsp chili powder

Dice the onion and peppers and saute them slightly with the olive oil in a large saucepan.

Pour everything else into a slow-cooker (juices from the beans and all).  Once the veggies are softer, but still slightly crunchy add to slow-cooker cook low for 8 hours, or high for 4.  Adjust the spices to your liking...as I actually do not measure the exact amount of spices...I just taste test them!  

Super thick and hearty chili, you wont even miss the meat!