Vegan Chili

• 4 cups kidney beans
• 1 large yellow onion, chopped
• 2 red bell peppers, chopped
• 2 large tomatoes, chopped
• 4 garlic cloves, chopped very fine
• 2 (16 ounce) cans salt-free tomato sauce
• 2 dashes salt
• 3 dashes pepper
• 3 dashes oregano
• 3 dashes basil
• 3 -5 dashes chili powder

1. Soak beans overnight, if using dry beans.
2. If using canned beans, skip this part.
3. Remember that 2 cups of dry beans fatten up to 4 cups after soaking!
4. Add beans, vegetables, garlic, and spices together in a crock pot.
5. I always just eyeball the amounts for the spices and herbs.
6. Taste the chili after it's been cooking for a while.
7. Adjust herbs and spices to suit your taste buds.
8. Cook for 6 hours.
9. Stir ocassionally.
10. Serve with rice, corn chips, baked potatoes, or with soy cheese.
11. Enjoy!

kidney beans, yellow onion, red bell peppers, tomatoes, garlic, saltfree, salt, pepper, oregano, basil, chili powder

Taken from www.food.com/recipe/vegan-chili-365468 (may not work)