1 T. olive oil

1 large onion, chopped

1 medium bell pepper, seeded and chopped

3 cloves garlic

2 T. chipotle chili powder

2 cans (14.5 oz.) fire-roasted chopped tomatoes

3 c. black beans

1 c. water

chipotle hot sauce to taste (I used 5-6 generous dashes)

salt and pepper to taste

2 links vegetarian chipotle sausage

Cook onion and bell pepper in olive oil until softened. Add garlic and cook for 1 min. Add chipotle chili powder and stir to coat. Pour vegetable mixture into crockpot.

Add the tomatoes, beans, water, hot sauce and salt and pepper to the crockpot. Cook on low heat for 6-8 hours.

Fry up the veggie sausage and add to the chili just before serving.

Fresh from the Vegetarian Slow Cooker by Robin Robertson, p. 65