Crock Pot Three Bean Vegan Chili

This is a great recipe one of my very dear friends gave to me. She is one friend whose taste buds I trust very much. Every recipe and restaurant recommendation she has ever given me has always been amazing, as they always become one of my {and my husband's} favorites. Not to mention, every meal she has cooked us has always been to die for. This is a chili recipe she shared with me that comes from a vegan cookbook. It is a keeper. The cinnamon and ground all spice in it gives it a unique, sweet flavor. And, the red pepper flakes gives it just the perfect amount of spice. I topped this chili with a slice of my favorite corn bread and sprinkled green onions to top for color and flavor. This was a great, hearty chili that was full of protein - it is the perfect 'meatless' chili.

Ingredients:

• 1 large yellow onion, peeled and chopped
  
• 2 red bell peppers, sliced into 1 inch cubes
• 1 tbsp vegetable oil
  
• 1 {14 oz} can black beans, rinsed and drained
• 1 {14 oz} can red kidney beans, rinsed and drained
• 1 {14 oz} can white kidney "cannellini" beans, rinsed and drained
• 1 {28 oz} can diced tomatoes, undrained
• 1 {6 oz} can tomato paste
  
• 2 cups vegetable stock
• 1 tbsp red wine vinegar
  
• 2 tsp garlic, minced
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
  
• 1 tsp dried oregano flakes
• 1 tsp kosher salt
  
• 1/2 tsp ground allspice
• 1/2 tsp cinnamon
  
• 1/4 tsp crushed red pepper flakes

• Topping ideas: Corn Bread and/or Chopped Green Onions

1. In a skillet over medium-high heat, heat vegetable oil. Add chopped onion pieces and red bell pepper cubes. Saute until soft.
   
2. Add sauted onion and red bell peppers to a 5-quart Crock Pot {or larger}. Combine all other ingredients and stir well. Cook on Low for 6 to 8 hours. Or, High for 3 to 4 hours.
   
3. Top with corn bread, green onions or whatever you like.

Enjoy!