Easy Slow Cooker Vegetarian Chili

Ingredients

• 1-½ cup Yellow Onion, Chopped
• 1-½ 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
• 1-½ cup Vegetable Stock
• 2 Tablespoons Oregano Leaves
• 2 Tablespoons Chili Powder
• 1-½ teaspoon Onion Powder
• 1 Tablespoon Ground Cumin
• 1-¼ teaspoon Seasoned Salt
• 1 teaspoon Ground Black Pepper
• ¼ cups Cornmeal
• ½ cups Water
• ¼ cups Fresh Cilantro Leaves, Chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Chop the yellow onion, mushrooms, red bell pepper and yellow squash as listed, and drain and rinse the kidney beans and black beans. Drain the corn and green chiles.

2. Add all the chopped vegetables, the drained beans, corn and green chiles, diced tomatoes, tomato sauce, vegetable stock and the oregano, chili powder, onion powder, cumin, seasoned salt and black pepper to a 6-quart slow cooker and stir well.

3. Cover and cook on LOW for 3 hours 30 minutes (210 minutes), stirring once halfway through, until the vegetables are tender.

4. Stir the cornmeal into a splash of water in a small bowl until smooth, then stir it into the chili.

5. Remove the lid and cook on HIGH for 30 minutes, stirring occasionally, until the chili has thickened.

6. Taste and adjust the seasoning, then stir in the chopped cilantro. Add a little water if the chili is too thick, and serve hot.