Easy Slow Cooker Vegetarian Cashew Chili Ingredients: 5 servings 1 onion, diced 2 cloves garlic, minced 1 pepper, chopped ( I love the yellow and orange ones) 2 carrots, chopped 1/2 cup corn 1/2 cup celery, chopped 3 jalapeños, chopped (for more heat leave the seeds and membrane, for less take them out) 1 zucchini, diced 1 can kidney beans thoroughly rinsed 1 can black beans thoroughly rinsed 2 15 ounce cans diced tomatoes (I like the Muir Glen Fire Roasted Tomatoes) 1/2 cup water or vegetable stock 1 1/2 tbsp chili powder 1 tsp cumin 1 bay leaf 2 Tbsp red wine vinegar salt and pepper to taste 1/2 cup cashews

Directions: Combine all ingredients except for cashews in a crock pot. Cover and cook on low for 6-8 hours. Stir in cashews prior to serving.