Veggie Chili

I try to make at least 2 to 3 vegetarian meals a week, to the dismay of my meat loving husband. One of my favorite cool weather meals is chili. I decided to make a veggie chili for the crockpot the other day. I love using a crock pot, it's so handy for busy days!

It turned out pretty good. I topped it with cheese and a bit of sour cream. I had a large amount leftover and I potioned it into individual containers and stored in the freezer. My husband said it was really good reheated a few days later.

3 med. carrots chopped

1 red pepper chopped

1 green pepper chopped

1 small to med. onion chopped

1 can of corn drained

2 T canned jalapeno peppers (I use mild)

1 28 oz can diced tomatoes (I drained some of the liquid)

2-3 15 oz tomato sauce (depending on how thick you prefer)

1/2 cup red wine

2 tsp cumin

2 T chili powder

salt/pepper to taste

1 can dark kidney beans (all beans undrained)

1 can light kidney beans

1 can great northern beans

1 can black beans

Mix all together in Crockpot and cook on low for 8-10 hours (the longer the better)

Top with cheese and sour cream, serve with cornbread

Enjoy!!