Vegetarian Chili

2 tablespoons olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
3 14 ounce cans diced tomatoes, undrained
1 tablespoon cumin
1 teaspoon cayenne pepper
1 10 ounce package frozen corn
2 10 ounce cans black beans or chickpeas, drained and rinsed
1 cup picante sauce

In a heavy skillet, saute onions in the olive oil until tender, stirring frequently. Add garlic and cook 2 minutes longer. Add cumin and cayenne pepper and whatever other spices you might like. Cook for two minutes longer.

Mix all ingredients into a 3 to 4 quart slow cooker.

Cover and cook on low about 10 hours.

Serves 8 to 10.