Vegetarian Chili Con Carlo

Inspiration: My fiance's love of chili.

Ingredients:                                                             Prep-time: 20 mins

Two - 28Oz cans or Organic Diced Tomatoes           Number of servings: 8 - 10 
Four - 4Oz cans of Organic Sliced Mushrooms         Slow Cooker Settings: time - 9:00 

Four - 15.5Oz cans Dark Red Kidney Beans (No Salt Added)                                                             temp - low    

Two - 12Oz bags of Large Cut Mirepoix Mix (diced vegetables - celery, onions & carrots)  
Five jalapenos
1/2 a 16Oz bag of Sweet Kernel Corn
Two - 1Oz packets of Simply Organic Vegetarian Chili Mix

Shredded cheddar cheese or shredded Mexican cheese mix (for those looking for a completely vegan recipe - forgo the cheese or use shredded soy cheese)

Directions:

1. Thoroughly strain and rinse the mushrooms and kidney beans.
2. Add mushrooms, kidney beans, mirepoix vegetable mix, 1/2 of the bag of sweet corn and diced tomatoes.
3. Stir together with both packets of chili seasoning.  
4. Cut jalapeno peppers.  Remove the seeds if you wish to lessen the heat of the chili.
5. Add jalapenos to the mix and stir well.
6. Cook in crock pot on low 9 hours.
7. Serve with shredded cheese. 

Results:

This recipe is on the spicey side.  Very good comfort food for those who like chili.  Removing the seeds from the jalapenos can help cut down on the spice if you are looking for a milder recipe.