One of our favorite ways to welcome Fall is with the first pot of Chili of the year. This is one of my favorites. I call it Genie’s Slow Cooker Veggie Chilli. Enjoy!
1 onion chopped
2 carrots peeled and sliced thin
1/2 cup lentils
1/2 cup dry garbanzo beans (chick peas) soaked overnight and cooked
1/2 cup dry black beans soaked overnight and cooked
1/2 cup dry navy beans soaked overnight and cooked
1 cup corn kernels fresh or frozen
2 cans chopped tomatoes
1 small can tomato sauce
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1 bay leaf (discard before serving)
1 tablespoon apple cider vinegar
2 cups water — more if needed.
Combine all ingredients in slow cooker. Cook on low all day — no less than 6 hours. Chili is better the longer it cooks. Discard bay leaf before serving.