Slow Cooked Vegetarian Chili

I make this slow cooked chili pretty frequently during the winter but wanted to give it a try at a recent BBQ hosted at my home. The guests used it to turn veggie burgers into chili burgers and hot dogs into chili dogs. Once again this recipe was a crowd pleaser but since the batch was so big I had plenty of leftovers, which I used to eat with tortilla chips, or to serve over baked potatoes (as shown in the picture below). This is a protein packed healthy alternative to the regular chili's made with meat.




Ingredients:
1-32 Ounce Can Black Beans
1- 32 Ounce Can Kidney Beans
1- 32 Ounce Can Garbanzo Beans/Chick Peas
1 Red Bell Pepper, Chopped
1 Yellow Bell Pepper, Chopped
1 Green Bell Pepper, Chopped
2 Jalapeño Peppers, Diced
1- 32 Ounce Chopped Tomatoes, Canned
2 Cups Water
2-Teaspoon Cumin
2- Teaspoon Chili Powder
2- Teaspoon Oregano
1 Medium Yellow Onion, Chopped
3 Carrots, Peeled and Chopped
4 Cloves Garlic, Diced
3 Tablespoons Vegetable Oil




In a large pot add vegetable oil, garlic and onion. Then heat and stir on medium for a minute or until mixture is a light brown. Next add the chopped red, yellow, and green bell peppers, jalapenos, carrots, and spices.

Cook for five to seven minutes than add black, kidney and garbanzo beans, tomatoes, and water. Then cook the chili on high heat, frequently stirring to avoid burning, for ninety minutes to two hours.

At that point chili is ready to serve. Recipe serves twelve to fifteen people. Picture shows chili served over a baked potato.