Veggie Slow-cooker Chili

Slow Cooker Chili

2 Tbsp. oil 6 garlic cloves, minced 1 cup chopped white onion (optional - 1 lb. ground turkey) Red pepper flakes, to taste 1 Tbsp. chili powder 2 1/2 tsp. cumin 1 tsp. oregano 1 bay leaf 28-oz. can diced Mexican-style tomatoes 1 Tbsp. soy sauce 1 1/2 cups vegetable stock 6 oz. tomato paste 1 Tbsp. red wine vinegar 28 oz. black beans, drained and rinsed 16 oz. pinto beans, drained and rinsed 16 oz. kidney beans, drained and rinsed

• Heat the oil in a large skillet over medium heat. Cook the garlic, onion, ground turkey if using, and red pepper flakes until the onion is soft. Add the chili powder and cumin and cook for an additional 2 minutes, or until fragrant.
• Place in a slow cooker with the remaining ingredients, stirring to combine. Cover and cook on low for 6 to 8 hours.

Makes 6 to 8 servings