I've been making this chili every Friday night for the last 3 weeks! We like to invite a different family to share Friday evening with us, and each time, this chili has gotten rave reviews. And, I know they weren't just being polite because bowls were filled and re-filled, and in some cases even three-filled! It's a large recipe so if you're a small family, you'll need to freeze half or call in a party! It's actually great for serving to guests because all the toppings add to the party feel. Oh, and don't let the long ingredient list intimidate you; it's mostly opening cans and measuring spices you already have on hand. Plus, chopping a few veg.

Vegetarian Chili from the Food Network (with modifications from yours truly)

1 28-oz can diced/crushed tomatoes
4 c reduced-sodium vegetable or chicken broth (I only use 2 because I like my soups, stews, and chilis hearty and chunky--I drain off most of the broth in canned soups before heating!)
1 15-oz can black beans, rinsed and drained
1 15-oz can white (cannellini or great northern) beans, rinsed and drained
1 15-oz can red kidney beans, rinsed and drained
1 c frozen baby lima beans or regular lima beans (I have a major mental block against limas so I never used them)
1 c chopped onion (I didn't measure; I just chopped up a med-large onion and in it went!)
1 green bell pepper, seeded and chopped
2-3 cloves garlic, minced
1 T minced pickled jalepeno (I never used this either--couldn't find 'em)
2 T chili powder (as with all the spices, I used heaping spoons and it was still mild)
2 T dried Mexican or regular oregano (I used regular)
2 t ground cumin
1 t ground coriander (I didn't have any the first time, so I substituted ground oregano and it was just fine)

4 cups hot cooked brown rice

Toppings:
hot sauce
salt and pepper
chopped fresh cilantro
pico de gallo (2 large chopped tomatoes, 1/2 diced jalepeno, 1 chopped med onion, 2 cloves diced garlic, chopped fresh cilantro, sqeeze of lime)
Tostitos multigrain chips
Veggie Shreds cheddar
Several avacados, diced

Combine the entire first grouping of ingredients in a slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Rice goes in the bottom of the bowl, topped with a big ladle of chili. Everyone can then top their own. Fun and yummy!