Recipe: Slow Cooker Vegan Chili

This is a recipe that I got in a round about way - the partner of a friend of my partner. I tweaked it to suit my tastes. A note on black beans. They feature in a lot of Tex/Mex cooking but finding the dried variety can be tricky here (Australia) and the tinned even harder. I was fortunate, however, to find some in deli/import/specialist stores such as Absolutely Organic WA and Fresh Stop. I have yet to see tinned black beans in any regular super markets in Perth. If you really can't find them, use kidney beans instead. The black beans certainly have a flavour and texture of their own, but kidney beans are a good substitute.

What you will need:
2 cans black beans
1 can corn
1 can diced tomatoes
1 cup water
1 cup vegetable broth ( I use this vegan and gluten free broth)
2 tsp cumin
half to 1 tbsp chili or cajun powder mix (I like it mild, so add more if you are brave)

Method:
Rinse the tinned corn and beans and place in slow cooker. Add all the other ingredients and stir.
Cook on high for 5-6 hours. Serve with plain corn chips.

You can't get easier than this!