Vegetarian Chili

• 1 can (15 Oz. Can) Butter Beans
• 2 cans (15 Oz. Can) Red Kidney Beans
• 1 can (15 Oz. Can) Pinto Beans
• 1 can (6 Oz. Can) Tomato Paste
• 2 cans (14.5 Oz. Can) Diced Tomatoes With Juice
• 2 whole Bell Peppers, Chopped
• 1 whole Onion, Chopped
• 3 stalks Celery, Chopped
• 1 cup Mushrooms, Sliced
• 1 Tablespoon Cumin
• 1 Tablespoon Garlic Powder
• 2 teaspoons Oregano
• 2 teaspoons Basil
• 1/4 cups New Mexico Red Chile Powder OR Sub For The Below Amount Of Regular Chili Powder
• 1 Tablespoon Regular Chili Powder
• 3 cups Vegetable Broth + Extra For Thinning
• Salt And Pepper, to taste

1. Rinse all of the canned beans well. Add all of the listed ingredients to the slow cooker and mix. *Note: If you aren't using New Mexico red chile powder, be sure to use a smaller amount of store-bought chili powder, which can be hotter. You can always adjust to taste. Cook on high for about an hour and then put it on low for several hours until it's time to eat. Adjust to desired consistency with more vegetable broth.
2. A lot of the seasoning is personal taste, so you may want to play around with it. We use New Mexico red chile powder (medium heat) in ours. I used the veggie broth to get it to the consistency we wanted and to make it less tomato-y, so the amount is definitely personal taste.
3. Top with some cheese and sour cream and enjoy!

butter, beans, pinto beans, tomato paste, tomatoes, bell peppers, onion, stalks celery, mushrooms, cumin, garlic, oregano, basil, new mexico, regular chili powder, vegetable broth , salt

Taken from tastykitchen.com/recipes/soups/vegetarian-chili-2/ (may not work)