Vegan Crock Pot Chili

This is the chili recipe I use on a regular basis - I just tweak it to include whatever vegetables I have on hand. It makes for a great dinner to come home to on cold, wintery nights.

• Ready In: 4 hrs 10 mins
• Serves: 4-6

Ingredients

• 2 (15 ounce) cans whole tomatoes
• 3  tablespoons tomato paste
• 1 (340 g) package  soy crumbles (I use Yves)
• 1⁄2 cup frozen corn
• 5  mushrooms, sliced
• 1  green pepper, chopped
• 1  red pepper, chopped
• 1  jalapeno pepper, minced
• 1⁄2 cooking onion, chopped
• 1  tablespoon chili powder
• 1  teaspoon cayenne pepper
•  coarse salt
•  fresh coarse ground black pepper

Directions

1. Put everything in a Crock pot or slow cooker.
2. Cook on low 4-6 hours.
3. This is a very flexible recipe - you can easily vary the vegetables and spiciness according to your own personal preferences.