Slow-Cooker Chili

• 1 whole White Onion, Chopped
• 3 cloves Garlic, Chopped
• 1 whole Red Bell Pepper, chopped
• 1 whole Green Bell Pepper, Chopped
• 4 whole Serrano Peppers, Chopped
• 1 whole Yellow Squash, Chopped
• 1 whole Zucchini, Chopped
• 2 cups Fresh Mushrooms, Chopped
• 2 whole Roma Tomatoes, Chopped
• 1 pound Spicy Ground Italian Sausage
• 2 teaspoons Cumin
• 1 teaspoon Garlic Salt
• 1 teaspoon Pepper
• 1- 1/2 teaspoon Cayenne
• 1 teaspoon Chili Powder
• 1/4 cups Ketchup
• 2 Tablespoons Yellow Mustard
• 3 Tablespoons Worcestershire Sauce
• 2 Tablespoons White Vinegar
• 1 can (14.5 Ounce) Diced Tomatoes
• 1 can 4.5 Ounce Tomato Paste
• 1 can 11.5 Ounce V8 Tomato Juice
• 1 can 15-ounce Kidney Beans
• 1 can (15 Oz. Size) Ranch Style Beans
• 1 can 14.5 Ounce Stewed Tomatoes
• 1 whole Beef Bouillon Cube

1. Spray a large skillet with non-stick baking spray.
2. Heat the skillet over medium heat and add onions, garlic, bell peppers, serrano pepper, squash, zucchini, mushrooms, and tomatoes.
3. Cook for about 5 minutes, then add it into the bowl of a large crock pot.
4. In the same skillet, brown the sausage.
5. Once browned, drain fat and add it to the crock pot.
6. Add remaining ingredients and stir to combine.
7. Cook on high for about 3 hours.

white onion, garlic, red bell pepper, green bell pepper, serrano peppers, zucchini, fresh mushrooms, tomatoes, ground italian sausage, cumin, garlic, pepper, cayenne, chili powder, ketchup, yellow mustard, worcestershire sauce, white vinegar, tomatoes, tomato paste, tomato juice, kidney, beans, tomatoes

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chili-3/ (may not work)