Easy Slow Cooker Vegetarian Chili

• 1-1/2 cup Yellow Onion, Chopped
• 1-1/2 cup White Button Mushrooms, Stemmed, Wiped Clean And Chopped
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Chopped
• 1 whole Medium Yellow Squash, Stems Trimmed And Cut Into Small Dice
• 3 cans 15 Oz. Cans, Diced Tomatoes
• 1 can (15 Oz. Can) Tomato Sauce
• 2 cans (15 Oz Cans) Kidney Beans, Drained And Rinsed
• 1 can 15-oz. Cans Black Beans, Drained And Rinsed
• 1 can (15 Oz. Can) Corn Kernels, Drained
• 2 cans (4.5 Oz. Can) Diced Green Chiles, Drained
• 1-1/2 cup Vegetable Stock
• 2 Tablespoons Oregano Leaves
• 2 Tablespoons Chili Powder
• 1-1/2 teaspoon Onion Powder
• 1 Tablespoon Ground Cumin
• 1-1/4 teaspoon Seasoned Salt
• 1 teaspoon Ground Black Pepper
• 1/4 cups Cornmeal
• 1/2 cups Water
• 1/4 cups Fresh Cilantro Leaves, Chopped

1. Add the onion, mushrooms, peppers, squash, diced tomatoes, tomato sauce, beans, corn, green chilies, vegetable stock, oregano, chili powder, onion powder and cumin into a 6-quart or larger crockpot. Stir and season with salt and pepper.
2. Cover and cook on high for 4 hours or low for 6 hours.
3. At roughly 20-30 minutes before the chili finishes cooking, mix the cornmeal with water in a small bowl to make a paste. Then stir the paste and chopped cilantro into the crockpot to combine and cook for a final 20-30 minutes.
4. Serve with sour cream, chopped green onions, shredded cheese or tortilla chips as toppings, if desired.
5. Note: We use a 6-quart slow cooker.

yellow onion, white button mushrooms, red bell pepper, tomatoes, tomato sauce, kidney beans, black beans, corn, green chiles, vegetable stock, oregano, chili powder, onion, ground cumin, salt, ground black pepper, ubc, water, ubc

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