Almost Vegetarian Chili

I really enjoy cooking or maybe it’s the eating part that I really like best. Not sure. Don’t have much time during the week to spend cooking and try to avoid microwaveable processed crap. So weekends I usually make 3 or so big dishes to have throughout the week. I am loving the new crockpot I got from my mom this Easter. Have made multiple spinach dips, pulled chicken and rice concoctions but my latest fav is what my husband has nicknamed “Almost Vegetarian Chili”. Here is the recipe which is super easy and quick to prep.

Just put everything in the crockpot, stir it up and put on low for 4-6 hours or high for 2-3 hours.

¾ can of tomatoes
1 can red beans in chili sauce
1 can white beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 medium carrot sliced and halved
3 stalks of celery sliced and halved
1 yellow squash chopped
1 small yellow onion chopped
2 cloves garlic chopped
½ cup vegetable broth
½ cup seasoned the spagethi sauce
4-6 slices of bacon chopped
Several shakes of chili powder
A handful or around ½ cup of brown sugar

Top your bowl full with:
A few pinches of extra sharp grated cheddar cheese
Dollop of sour cream

If you want the bacon crispy just put it on a cookie sheet and bake it in the oven at 400° for 20 minutes. For extra flavor, you can also brown the onion and garlic with some olive oil in a saucepan on the stove then pour the vegetable broth into the pan and let it simmer for a few minutes. If you use a non-stick pan the broth will also loosen up the brown bits that are stuck to the pan so you can get that nice flavor in the chili. Plus this makes it easier to scrub up the pan after.