Chili (Vegetarian) (1.5 cup servings)

2 cans of Goya Dark Red Kidney Beans
1 can of Goya Black Beans
3 Medium Onions
1 Large Red or Green Pepper
1/4 cup Vegetable Oil
1/4 cup Corn Meal
1/4 cup Chili Powder
1/4 cup Tomato Paste
1 cup Diced Tomatoes (or 1 can)
4 cloves Garlic

Italian Seasoning, Black Pepper, Oregano, etc.

I do this with a slow cooker, because it's easy to turn it on and let it do it's thing while I get ready for the party. ("If there's chili, it's a party!"). You could probably cook it all together in a big pot in about 60 minutes instead of waiting for the slow cooker to get around to it.

The garlic won't burn for a good 15 minutes while you're stirring the garlic-corn meal-chili powder-oil mixture, so just use your discretion when you think everything has roasted together and created a chili-tastic sauce and then throw in the onions, etc.

Turn on the 6 qt. slow cooker to high and add all the beans and the tomato paste - if using canned tomatoes, add them too
Otherwise, dice the tomatoes
Mince the garlic
Dice the onions and pepper
Heat the oil in a skillet on medium and add the corn meal, garlic, and chili powder
Stir continuously while the mixture bubbles and the garlic browns (you have to guess when the garlic has browned but hasn't burnt!)
Add the onions and peppers and the tomatoes, cook until the onions are translucent
Put the whole mess in the slow cooker carefully and mix
Add Italian seasoning or other spices as you see fit

Once it's all heated through you can eat it, but it gets better with some cooking down - up to 5 hours or so before you have to put it on "warm"

Serving Size: Makes 16 1.5-Cup Servings