Vegetarian Chili

I have been exploring some vegetarian options for dinners, mostly because of financial reasons but also, of course, health.  One of my favorites so far has been the slow-cooker vegetarian chili we're having for dinner tonight.  It smells and tastes amazing and sneaks in a lot of colorful veggies.  Also, it's easy--mostly made in the crockpot.  We're serving it with corn chips and cheese, which is what I grew up with, but of course you can have it plain, with cornbread and cottage cheese or crackers or whatever you like.  :)

Chili never LOOKS as good as it tastes.  :)  But this is amazing!

VEGETARIAN CHILI

1 green pepper
1 red pepper
1 yellow pepper
1 red onion
4 cloves garlic
2 cans kidney beans or chili beans
1-2 cans diced tomatoes
1 small box macaroni
3 cups broth (or 3 c water and 3 bouillon cubes)
chili powder, oregano, cumin, pepper, red pepper flakes

1, Chop the peppers, onion, and garlic.  Saute in a few tablespoons olive oil for about 10 minutes, or until the onions are clear and the sauce seems kinda yellow and buttery.
2. Put the vegetables in the slow cooker.  Add in the beans, tomatoes, and broth.  Season to taste. (I started with 1 tsp of oregano, pepper, red pepper flakes, and cumin, and then added chili powder 'til it had the kick I wanted--about 4 Tbsp.)
3. Cook on high for two hours.  Add macaroni, and cook for 2 more hours.  Chili is done when everything is soft.
4. Serve with your favorite chili mix-ins and fixin's!  :)

If you're not too crazy about peppers, then you can substitute with zucchini, squash, carrots, etc.  Enjoy!