Cook in the oven at 300 for 2-3 hours or for 5-6 hours in the crock pot on high
Dice up all your veggies.
Combine the can of crushed tomatoes, and the two cans of rinsed beans into the crock pot, mix in the brown sugar, chili powder and ketchup.
Then add those fabulous veggies on top.
Fry up 1½ lbs or so of ground beef/turkey. You cannot tell the difference between the two, and I prefer the turkey.
If you want a vegetarian version, add another can of black beans instead. Or, be bold and try some other kind of beans.
Add in the mushrooms and garlic if you haven’t already. Time to let it simmer, I don’t add water to the chili because the vegetables and mushrooms release out SO much liquid that you don’t need it. If you feel by the end that you do need water, go ahead and add some.
Now when things are nice and soft, take about 1 – 1½ cups of the chili, and puree it. This gives it a thicker, tastier base to it, more like the Tim’s chili. Add it back in, and continue to cook it for another 30 minutes or so.
Serve with shredded cheese on top and enjoy!
Recipe by The Kitchen Magpie at http://www.thekitchenmagpie.com/magpies-kitchen-sink-chili