Vivacious Vegan Chili

I know it's summer, but it's currently in the 50's here in the Pacific Northwest. Is there ever a bad time for chili, anyway?

Ingredients:

1/2 a bag each of black beans, small white beans and kidney beans

1/2 a bag of meatless crumbles (I like Quorn, they're soy free!)

2 cans diced tomatoes

1/4 red onion, chopped

3 cloves garlic, minced

1 seeded and diced serrano or jalapeno pepper

1 packet taco seasoning or a few tablespoons of fiesta seasoning

2 teaspoons cumin

salt and pepper to preferred taste (I did about 2 tsp. each)

water

Combine everything in a crock pot, add water to cover, and put on high for 10 hours. You can speed this up by soaking your beans first! To give the chili more flavor, you can saute your veggies and spices in a little olive oil first. Remember, always rinse your beans and if you can, wear gloves or use a food chopper when chopping your pepper (my hands are still burning 8 hours later). This is a whole big crock pot full, enough for a small dinner party. So, invite some friends over!