It’s fall again, so I updated this recipe and am reposting it, complete with a picture and a bit more explanation.

It’s not always easy for Becky and I to agree on food, as she’s vegetarian and I like nearly everything except plain coffee. However, this chili is great for both of us and great for the cool weather. It’s hearty, delicious, and will leave you satisfied.

Ingredients:

• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp chili powder
• 1/4 tsp cumin
• 1 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 1/2 tbsp oregano
• 4 cloves of garlic, minced
• 1 red onion, chopped
• 28 oz can of undrained, crushed tomatoes
• 1 1/2 cup of vegetable broth (try Better Than Boullion!)
• 6 oz can of tomato paste
• 4 cans of your favorite beans, drained and rinsed (we like 2 black, 1 red, and 1 kidney)
• 1 can corn, drained and rinsed

Also try adding:

• A stalk or two of celery
• A chopped pepper
• Some sliced carrots
• 1/2 lb. “fake” meat, sauteing it in advance.

Directions:

1. Chop vegetables and mince garlic. Optionally, sautee both in the olive oil.
2. Combine all ingredients in crock pot, stirring until the ingredients are spread out uniformly.
3. Turn on low for at least 6 hours.
4. The chili will fill your house with wonderful smells throughout the day, but will be ready when it’s no longer runny. Personally, I recommend at least 8 hours, but I like my chili thicker than Becky does.

Preparation time: 15 minutes

Cook time: 6-8 hours (start in the morning for best results!)

Serving suggestion: it serves six and is great with shredded cheddar cheese, sour cream, and corn chips.