Three- Bean Veggie Chili

You usually would not find someone making chili in June, especially someone living in Central Washington, but that was exactly what I was doing yesterday. It has been unseasonably cold here lately. Today it was 50-something degrees most of the day with rain off and on. Total chili weather! Luckily, I made this yesterday, because chili, like a lot of soups, is even better the next day. Cleaning out the fridge is a good excuse to make this recipe- it uses lots of veggies. I enjoy this chili more than a meat-containing one, and it's easy to change around to your preferences. This is an easy vegetarian recipe, and can be vegan if you leave off any cheese/sour cream garnish.  Use different veggies and/or beans. I would say that this is my favorite chili, and luckily, it's very simple. Making this in the crockpot is convenient, too. It's so good served with sour cream, shredded cheese, and tortilla chips.

Change up the spices depending on your preference.  Omit some, or add your own.

Three-Bean Veggie Chili
by What A Dish!

3 cloves garlic, minced

1 cup chopped onion
1 cup chopped carrots
1 green or yellow bell pepper, chopped
1 red bell pepper, chopped
2 (14.5 oz.) can whole petite diced tomatoes, with liquid

1 8 oz. can no-salt-added tomato sauce
1-3 canned chipotles in adobo, chopped, optional
1 teaspoon adobo sauce from canned chipotles, optional
1 (15 oz.) can black beans, undrained
1 (15 oz.) can red or white kidney beans, undrained
1 (15 oz.) can pinto beans, undrained
1-2 cups frozen corn
1 tablespoon cumin
1 tablespoons dried oregano
1 tablespoons dried basil
1/2 tablespoon garlic powder

2 tablespoons chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder

Optional Garnishes:
shredded sharp Cheddar
plain greek yogurt or sour cream
chopped cilantro
tortilla chips

1. Put all ingredients (except garnishes) into a large crockpot; stir together. Cook on low about 5-8 hours, or until carrots are tender.

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