Hearty Crock Pot Vegetarian Chili

1 ½ C (320g) Dry Beans use your favorites: I use ½ C each: pinto, black and kidney beans** (see notes on soaking and FDA's cooking advisory on cooking dry kidney beans in the slow cooker).

2 C (230g) Red or Yellow Onion about one large onion

1 C (140g) Green Bell Pepper about one medium pepper

2 tsp Ground Cumin

2 Tbs Dried Oregano

4 Tbs Chili Powder ***see note

1 Tbs Ground Black Pepper

1 Tbs Fine Sea Salt

1 Bay Leaf

3 Plump Cloves of Garlic smashed and minced

2 Tbs Jalapeno Pepper fresh or pickled, chopped fine. Remove seeds and ribs for less heat

1 Chipotle Chili Pepper (optional) from a can of chipotle chili peppers in adobo sauce

14 ½ oz (411g) Diced Fire Roasted Tomatoes from one small can, undrained

4 Tbs Tomato Paste

4 C (980g) Water see note if using soaked beans

3 Tbs Masa Harina mixed with + ¼ C (56g) hot water or use finely crushed corn tortilla chips as a sub.

Lime

Directions at vanillaandbean.com

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