Andrew's Slow-Cooker Vegetarian Chili

Recipe courtesy of Andrew, Farmstand Crew Member

This recipe makes a good 6 quarts - enough for a crowd, or to freeze and reheat on a chilly fall evening! If you don't have a 6-quart slow cooker, you can halve the quantities and cook in a smaller slow cooker.

- 1-2 large sweet onions, chopped
- 1 green or cubanelle pepper (or however many you need to clean out your fridge!), seeded and chopped
- As much summer squash, zucchini or kousa as you like, chopped (optional)
- As much butternut or buttercup squash as you like, chopped (optional)
- Kernels from as many ears of corn as you like (optional)
- 6 tablespoons tomato paste
- 2 28-ounce can crushed tomatoes (or CSA tomatoes!)
- 6 15-ounce cans of beans, drained (Andrew likes a mixture of pinto, black, and kidney beans. You can also use an equivalent amount of cooked dry beans, or cooked cranberry shell beans.)
- 3-4 jalapeno peppers, chopped (or to taste) (optional)
- 1 teaspoon salt, or more to taste
- 1/2 cup - 1 cup water, depending on the consistency you like
- 1/2 teaspoon black pepper, or more, to taste
- 2 tablespoons chili powder or ground chipotle powder

Combine all ingredients in a 6-quart (or larger) slow cooker. Cook on low for 6-8 hours. Season to taste.