This all vegetable chili comes from VRG member Nanette Blanchard and is very easy to make. It stays warm no matter how long the game lasts. If you have leftovers, mix them with some whole wheat macaroni for an easy chili mac. Serve this chili with cornbread or crackers, grated vegan cheese, diced onions, and lots of hot sauce.

Slow Cooker Vegan Chili
Serves 10-12

1 Tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 Tablespoon chili powder
1 teaspoon ancho chile powder, optional
1 jalapeno, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
1 large green pepper, chopped
2 cups low-sodium tomato juice
Two 14-oz cans diced tomatoes
One 15-oz can pinto beans, drained
One 15-oz can kidney beans, drained
One 15-oz can black beans, drained
2 cups frozen corn
Salt, to taste

In a saute pan, saute onion and garlic in oil for 5 minutes, stirring occasionally, over medium heat until soft. Add chili powder and ancho chile and cook for another minute. Pour this mixture into 6 quart slow cooker along with the remaining ingredients. Cook on low for 6 to 8 hours or until the vegetables are tender.