Amazing Vegan Chili

• 2 large cans of kidney beans, any kind
• 3 bay leaves
• 28 oz can diced tomatoes
• 16 oz frozen, chopped okra
• 6 oz tomato paste
• 2 Tbsp soy sauce
• 3 onions, chopped
• 4 carrots, diced
• 3 celery stalks, chopped
• 1/2 butternut squash, peeled and chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 4 garlic cloves, minced
• 1 tsp crushed red pepper
• 2 tsp dried sage
• 1 Tbsp chili powder
• 1 Tbsp salt
• 1 cup cilantro, minced

Rinse and drain beans. Place in crockpot on high heat. Add bay leaves, chopped tomatoes with juice, okra, tomato paste, and soy sauce. (If you are feeling lazy, skip the rest of the recipe and just add everything else, cover and cook in the crockpot for 1 hour on high or 3 hours on low.)

Heat oil and sauté onions and carrots 5 minutes until softened. Add remaining vegetables and spices (hold cilantro until end) and sauté another 5 minutes. Add to crockpot, cover and cook for 1 hour on high or 3 hours on low. Add cilantro before serving. Great with a warm loaf of fresh bread!