This recipe is easy and delicious, but does require some forethought.
1. The night before you want to eat the chili, saute one chopped white onion, one chopped bell pepper, 8 oz. sliced mushrooms, and 1 minced jalapeno (use more seeds for a spicier chili, no seeds for a milder dish).
2. Then, put the vegetable mixture into the crockpot with 1 large can of crushed tomatoes, 1 14.5 ounce can of diced tomatoes, 1 small can of corn, chopped carrots, cumin, chili powder, salt, pepper and cayenne pepper.
3. Overnight, soak 1/2 bag of dried black beans and the next morning, put them into the pot with the other ingredients.
4. Cook on low for about 10 hours. Serve with shredded cheddar, plain greek yogurt, or avocado.