Recipe: Rob's Veggie Chili (using peppers, corn and beans, crock pot)

ROB'S VEGGIE CHILI

1 to 2 large yellow onions, diced
Olive oil
2 cloves garlic, minced
1 Tbsp. ground cumin
1 tsp. ground cayenne pepper (or to your taste)
1 red bell pepper, diced fairly large
1 green bell pepper, diced fairly large
2 cans (28 oz. each) crushed tomatoes*
1 (10 oz.) package frozen corn*
2 cans (1 lb. each) black beans (or any other kind of beans you like - chickpeas work well too)
1 to 1 1/2 cups picante sauce (Shotgun Willie's green sauce -- very hot -- works well)
Salt to taste
FOR SERVING (OPTIONAL):
Grated cheddar cheese
Cashew nuts

Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes.

Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion-pepper mixture.

Cover crock pot and cook on LOW about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

*I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.

From: Risa G., NJ