Hearty Veggie Chili: Easy Vegetarian Crockpot Recipes!

Ingredients

• 1 large yellow onion, chopped (approx. 200g)
• 2 cloves garlic, minced (approx. 6g)
• 1 green bell pepper, chopped (approx. 150g)
• 1 red bell pepper, chopped (approx. 150g)
• 1 (28 ounce) can crushed tomatoes (approx. 794g)
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained (approx. 411g)
• 1 (15 ounce) can tomato sauce (approx. 425g)
• 1 (15 ounce) can corn, drained (approx. 425g)
• 1 (15 ounce) can kidney beans, rinsed and drained (approx. 425g)
• 1 (15 ounce) can black beans, rinsed and drained (approx. 425g)
• 1 (15 ounce) can pinto beans, rinsed and drained (approx. 425g)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 tablespoon olive oil
• Shredded cheddar cheese (optional)
• Sour cream or Greek yogurt (optional)
• Chopped fresh cilantro (optional)
• Diced avocado (optional)
• Tortilla chips (optional)