Victorious Vegetarian Chili

Because I won a neighborhood chili cookoff, I can now call my chili victorious.


Here's the recipe:

Canned Beans and Corn
1 14-16 oz. can of sweet corn (drained)
1 14-16 oz. can of black beans (drained and rinsed)
1 14-16 oz. can of red beans (drained and rinsed)
1 8-10 oz. can of baked beans (add entire can including sauce)
2 14-16 oz. cans of chili-ready diced tomatoes (add entire can, including sauce)

Produce
1 cup chopped red onion
1/2 cup chopped green onion/scallions

Frozen
1.5-2 cups frozen spinach (or about 1/2 to 3/4 of a 12 oz. bag)
1 12 oz. bag Morningstar Farms Grillers Crumblers

Sauce/Stock
1 32 oz. container of vegetarian stock (add stock depending on how watery you like your chili)
1/4 cup of Yoshida's Original Gormet Marinade and Cooking Sauce

Spices
1 tbs. chili powder*
1 tbs. cumin*
1 tbs. cayanne pepper*

*This much spice gives it quite a kick, so if you don't like it so spicy, reducing it to half might be a good bet.

Add all of the ingredients together into a large slow cooker/CrockPot. Cook 6 hours on low or 3 hours on high.

When serving, I like freshly shredded mild cheddar cheese and sour cream, but the possibilities are endless!

Enjoy!