Vegan Slow Cooker Chili

• 8 oz cans of diced tomatoes (2)
• 4 large fresh tomatoes (optional)
• 8 oz can tomato pasta sauce
• 8 oz can chickpeas
• 8 oz can kidney beans
• 8 oz canned corn
• 1 red onion finely diced
• 1 tbsp fresh minced garlic
• 6 fresh basil leaves
• 1 tbsp chili pepper flakes
• 1 dash ground black pepper
• 1 pinch sea salt or pink Himalaya salt
• 1 cup water (optional)

1. Mix ingredients (besides herbs, spices and water) in slow cooker.
2. Dice basil leaves, and add to slow cooker.
3. Add a dash of pepper and a pinch of salt to slow cooker.
4. Stir and add 1/4 cup of water to slow cooker at a time until you reach desired consistency.
5. Let chili cook on high for 2-4 and up to 8 hours, enjoy!

tomatoes, tomatoes, tomato pasta sauce, chickpeas, kidney beans, corn, red onion, garlic, fresh basil, chili pepper, ground black pepper, salt, water

Taken from cookpad.com/us/recipes/494558-vegan-slow-cooker-chili (may not work)