Vegetarian Chili - Rob's Veggie Chili

• olive oil
• 1-2 large yellow onions, diced
• 2 cloves garlic, minced
• 1 red pepper, diced fairly large
• 1 green pepper, diced fairly large
• 2 28 oz (784 grm). cans crushed tomatoes
• 1 tbsp (15 ml) cumin
• 1 tsp (5 ml). cayenne (or to your taste)
• 1 10 oz (280 grm). pkg. frozen corn
• 2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
• 1 cup (225 ml) to 1-1/2 cups (350 ml) picante sauce (Shotgun Willie's green sauce "very hot" works well)
• salt to taste
• grated cheddar, if desired
• cashew nuts, if desired

1. Saute onions in the olive oil.
2. (I used cooking wine instead to cut out the fat).
3. Add garlic a bit later.
4. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like.
5. Fry for a couple of minutes.
6. Next, add the peppers, saute them for a few minutes.
7. Place mixture in crockpot or slow cooker.
8. Add the crushed tomatoes, corn, beans and picante sauce.
9. Cook on low about 10 hours.
10. Serve topped with grated cheddar and cashew nuts, if desired.

olive oil, yellow onions, garlic, red pepper, green pepper, tomatoes, cumin, cayenne, frozen corn, black beans, picante sauce, salt, cheddar, cashew nuts

Taken from online-cookbook.com/goto/cook/rpage/001C74 (may not work)