Slow Cooker Vegetarian Chili
1 ½ cups chopped yellow onions
1 ½ cups baby bella mushrooms stemmed, wiped clean and cubed
1 red bell pepper, chopped
1 medium yellow squash, stem ends trimmed and cut into small dice
3 (15 oz.) cans diced tomatoes
2 (15 oz.) cans kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can tomato sauce
1 (15 oz.) can corn kernels, drained
2 (4.5 oz.) cans diced green chiles, drained
1 1/2 cups vegetable stock
2 Tablespoons chili powder
2 tablespoons oregano leaves
1 tablespoon ground cumin
1 ½ teaspoons onion powder
1 ¼ teaspoons salt
1 teaspoon ground black pepper
¼ cup chopped fresh cilantro leaves
½ cup water
¼ cup cornmeal
Add the onion, mushrooms, peppers, squash, diced tomatoes, tomato sauce, beans, corn, green chilies, vegetable stock, oregano, chili powder, onion powder, and cumin. (all ingredients to the slowcooker except cilantro leaves, cornmeal, and water.) Stir and season with salt and pepper.
Cover and cook on High for 4 hours or low for 6 hours.
20-30 minutes before the chili finishes cooking, mix the cornmeal with water to make a paste. Then stir the paste and chopped cilantro to combine and cook for a final 20-30 minutes.
Serve with sour cream, chopped green onions, shredded cheese, or tortilla chips as toppings, if desired.