8oz. baby bella mushrooms stemmed, cleaned and cubed
2 red bell peppers, chopped finely
3 (15 oz) cans diced tomatoes
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can tomato sauce
1 (15 oz) can corn kernels, drained
2 (4.5 oz) cans diced green chiles, drained
1 1/2 cups vegetable stock
2 Tablespoons chili powder
2 teaspoons dried oregano
1 tablespoon cumin
1 ½ teaspoons onion powder
1 ¼ teaspoons salt
1 teaspoon black pepper
½ cup water
¼ cup cornmeal
Add the onion, mushrooms, peppers, squash, diced tomatoes, tomato sauce, beans, corn, green chilies, vegetable stock, oregano, chili powder, onion powder, and cumin. Stir and season with salt and pepper.
Cover and cook on High for 4 hours or low for 6 hours.
Half an hour before serving mix the cornmeal with water to make a paste. Then stir the paste into the chili to thicken and cook for 30 more minutes.
Serve hot with sour cream, chopped green onions, shredded cheese, or tortilla chips as toppings, if desired.