Crock Pot Spicy Hot Vegetarian Chili

I have been on a veggie kick as of late and have come up with many many really awesome recipes just by playing with ingredients. This is today's experiment. I poured it over brown rice, it's so good! Please use gloves when mincing the hot peppers, or use a mini-chopper like I did!

• Ready In: 4 hrs 10 mins
• Serves: 10

Ingredients

• 1 (14 1/2ounce) can  petite diced tomatoes
• 1 (10 ounce) can  ro-tel extra hot diced tomatoes and green chilies
• 2  tablespoons tomato paste
• 1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can navy beans, rinsed and drained
• 1⁄2 medium red onion, diced
• 1  medium green pepper, diced
• 1  large portabella mushroom, diced
• 1  fresh jalapeno, minced
• 1  fresh habanero, minced
• 1  tablespoon cayenne powder
• 2  tablespoons chili powder
• 1  teaspoon garlic granules
• 1  teaspoon cumin
•  salt
•  black pepper
• 1  pinch crushed red pepper flakes

Directions

1. Dice onion, green pepper, and portabello mushroom, throw in crock pot.
2. Add diced tomatoes, ro-tel, and chicken or vegetable broth.
3. Add corn and all beans rinsed and drained.
4. Add spices and minced hot peppers (can omit hot peppers if you can't take the serious heat).
5. Stir everything together.
6. Cover crock pot and cook on high 4 hours or low 7-8 hours.