It’s been a while since I made vegetarian chili but it’s one of my favourite recipes to make.

1 can whole tomatoes, with juice
1 can black beans
1 can corn
1 can kidney beans
1 can chick peas

Drain all the cans except for the tomatoes. Add everything into a crock pot (or a regular pot if you are making it later in the day). I add the tomatoes whole but cut them up a bit in the pot. For spices, I add chili powder, chipotle, oregano, salt, pepper, and if you like it spicy, add some Frank’s Red Hot sauce (or equivalent).

If it’s in the crock pot, turn it on low and let it simmer all day. If you are cooking it on the stove, turn it up high for 20 minutes, then lower it to simmer, put the lid on and let simmer for 20 minutes.

Serve the chili with some fresh bread.