Vegan 3-Bean Crockpot Chili (Vegan MOFO #1)

Vegan MOFO  Day #1!  I'm so excited :)

Holy Delicousness, Batman.  This is the easiest, most flavorful chili I've ever had.  Each time I make it, it turns out a little different since I don't typically measure the ingredients.  But, last night's chili was the best I've ever made.  It was perfectly spicy without burning a hole in anyone's mouths, yet flavorful and with lots of texture.  I've actually never made chili on the stove, so I wouldn't even know where to begin.  Using my crockpot is my preferred method since there's not a ton of work to be done.  As the cheezy informercial says, "just set it and forget it."  Except, I don't recommend forgetting it as it only takes about an hour to cook on high setting.

Anywhooo....  Here's the recipe.  Easily makes enough for 6 servings, more if they aren't heaping bowlsful.

Ingredients:

• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can white beans, drained and rinsed (I usually use Great Northern beans, but any kind will do)
• 1 15-oz can of chili beans (comes in a spiced sauce)
• 1 15-oz can of diced tomatoes - I buy the kind that says "chili-ready" with onions and chiles in it
• 1 1/2 cups frozen corn (or 1 can of corn, drained)
• 1/2 of a red onion, diced
• 1/2 of a green pepper, diced
• 1 large carrot, peeled and sliced very thinly
• 2 average size stalks celery, chopped small
• 3 cloves garlic, minced
• 1 TB olive oil
• 2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne powder
• 1 tsp garlic salt
• 1/4 tsp fresh cracked black pepper
• dash cinnamon (optional)--tastes good, but I usually forget it

Method: 

1. Put your crockpot on high setting.  Add your canned goods and corn and stir well.  Put the lid on.
2. Heat the oil in a saute pan over medium heat.  When hot, add the carrot, celery, onion, and bell pepper.  Saute until the vegetables are slightly softened.  Add the garlic and cook another 1-2 minutes, stirring often so the garlic doesn't stick to the pan.
3. Add the veggies to the crockpot, along with the spices and stir well.  Cover with lid and cook 1-2 hours, stirring once in a while and adjusting the spices as you go.  Leftovers stay good in the fridge about 2-3 days in an airtight container.  
4. I tend to serve this chili with fresh garlic bread and some oyster crackers.  It's also good topped with a little raw onion and some Daiya cheese.