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Bob's Vegetarian Chili

Take a crock pot and turn it onto high. I've used the 3 qt. ones but I usually use a 5 qt one with the "removable stoneware" bowl. Turn it on to medium.

Set aside a couple of handfuls of sliced peppers. I keep a bag of sliced peppers in the freezer (usually some reds, some yellows and lots of greens - depends on what is on sale when I need more). So I set them aside to thaw.

Place 4 16 oz. cans of kidney beans in the crock pot (usually use 2 cans of dark kindeys and 2 cans of light kidneys).

Slice into quarters the contents of two can of peeled whole tomatoes. Add these to the crock pot and stir it into the beans. If you are in a hurry leave out the liquid.

Add about a tablespoon of Chili power, a teaspoon of crushed red pepper, a bit of curry powder and some freshly ground black pepper to the pot and stir this all together.

Fry up one coursely chopped onion. Add the thawed peppers and cook. When the onions are almost done add a couple of heaping spoonfulls of crushed garlic [I get a big jar of crushed garlic packed in olive oil - it's wonderful... and keeps vampires away! :-)]. Fry a bit more and add it to the crock pot.

Add another tablespoon of chili powder to the top of the onion/pepper/ garlic mix. I also added around 1 tablespoons of soy sauce and another tablespoon of of Tabasco. Stir it all together and put the cover on. Let it cook for a few hours and then turn it off and put it in the refridgerator overnight.

The next morning take the pot out of the 'fridge and let it warm to room temperature (about 20 minutes). Turn the crock pot on high, cover and let it 'crock' [isn't that what a crock pot does]. After a few hours remove the cover, turn the pot down to medium and let it cook some more. Stir it occassionally if you want.

The secret to this chili is that you use what ever you hapn to find that you think would taste good. I've used Grey Poupon mustard in it (it adds a little zing). What do you have for spices? Give it a try.