VEGETARIAN CHILI

1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
1 (15 oz) can dark red kidney beans, drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 tablespoons ground cumin
3 tablespoons garlic powder
4 tablespoons chili powder

heat a large saute pan over medium-high heat, spraying with pam. cook veggies until they are slightly soft, about 6-7 minutes.

meanwhile, combine tonatoes, beans and spices in a large dutch oven or slow cooker. when veggies are done, add them to the mixture and combine thoroughly.

for dutch oven: simmer 3-4 hours on LOW, stirring occasionally.

for slow cooker: simmer for 6-7 hours on HIGH.

8 servings

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