Steve's Hot Vegetarian Crockpot Chili

A real rib sticking chili with lots of heat and color with a hint of sweet. If you can't handle the heat obviously leave the habaneros and jalapenos out.

• Ready In: 3 hrs 20 mins
• Serves: 10-12
• Yields: 5 quarts

Ingredients

• 1 (12 ounce) can  light kidney beans, drained and rinsed
• 1 (12 ounce) can black beans, drained and rinsed
• 1 (12 ounce) can chili beans, drained and rinsed
• 1 (12 ounce) can diced tomatoes
• 12  ounces tomato sauce
• 2  large sweet onions, chopped
• 2  large red bell peppers, chopped
• 1  cup  baby carrots, chopped
• 1 (10 ounce) bag frozen corn kernels
• 8  jalapeno peppers, sliced thick
• 10  habaneros, minced
• 2  bay leaves
• 4  garlic cloves, minced
• 1  cup cilantro, minced
• 1  teaspoon salt
• 1  teaspoon pepper
• 1⁄2 teaspoon ground cumin

Directions

1. Put everything in a 5-6 quart crockpot/slowcooker and cook on high for 3-4 hours or low for 6-8 hours(I prefer to cook on low). Or until carrots are soft and tender, try not to over cook.