Slow Cooker Vegetarian Chili

Ingredients

• 1 (28-ounce) can diced tomatoes
• 1 cup reduced-sodium vegetable or chicken broth (and add 1 chicken bullion for richer, slightly saltier flavor)
• 1 8oz tomato paste
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can white (cannellini) beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 can of corn
• 1 cup chopped onion
• 1 or two bell peppers, seeded and chopped
• 5 or 6 cloves garlic, minced
• 1 tablespoons chili powder or cayenne pepper
• 2 tablespoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper

(Or instead of all the spices, you can use Penzey's Adobo Mix)

Process

In a slow cooker, combine all ingredients. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

We love to eat this chili in a "bread boats". Take Italian bread, cut it in half horizontally and vertically so that it is in four quarters. Or any other kind of loaf that works to your liking! Hollow out the middle. Save the crumbs in the refridgerator or freezer for use in meatloaf or another dish later. Fill the loaf with chili and bake in the toaster oven or regular oven on 350 degrees for about 15 minutes. You can also add cheese on the top and let that melt while baking them.