Crockpot Vegetarian Chili

So the crockpot may be the best invention of all time, am I right? You just throw food in there and it cooks itself! Yes, please! I don't claim to be a sensational cook, by no means, but this recipe did win 2nd place at my office chili cook off, thank you very much. Not only is it incredibly easy to put together but super delicious and freezes well, so feel free to make a whole bunch!

Enjoy!

INDGREDIENTS

1 Tablespoon Vegetable Oil

3 Gloves Minced Garlic

1 Cup Chopped Onion

! Cup Chopped Carrots

1 Cup Chopped Green Bell Pepper

1 Cup Chopped Red Bell Pepper

2 Tablespoons Chili Powder

1 (28oz) Can Diced Tomatoes with Liquid

1 (15oz) Can Black Beans with Liquid

1 (15oz) Can Chickpeas with Liquid

1 (15oz) Can Pinto Beans with Liquid

1 (15oz) Can Whole Kernel Corn, Drained

1 Tablespoon Cumin

1 1/2 Tablespoons Dried Oregano

1 1/2 Tablespoons Dried Basil

1/2 Tablespoon Garlic Powder

DIRECTIONS

1. Heat the oil in a large pot over medium heat. Cook and stir in garlic, onion, and carrots in pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes or until peppers are tender.

2. Pour tomatoes, black beans, pinto beans, chickpeas with liquid and drained corn into crockpot. Season with cumin, oregano, basil, and garlic powder.

3. Add cooked carrots and peppers to crockpot.

4. Cover and cook on low-heat for 7-8 hours or high-heat for 3-4 hours.