Vegetarian Chili Recipe

1 large onion (yellow or white), chopped1 bell pepper (red, yellow, or orange), chopped1 medium yellow squash, chopped1 (32-oz) can diced tomatoes1 (15-oz) can dark red kidney beans, drained and rinsed*1 (15-oz) can black beans, drained and rinsed*1 (8-oz) can tomato sauce1 (8-oz) bag frozen corn*1 (4.5-oz) can diced green chiles (hot or spicy variety, not mild!)1 cup vegetable stock or broth1 Tablespoon chili powder1 Tablespoon oregano1/2 Tablespoon cumin1 teaspoon garlic powder1/2 teaspoon black pepper1/2 teaspoon salt (to taste, depending on whether the canned ingredients already have salt added--try to reduce sodium in canned goods whenever possible and add to your preference while cooking!)1/4 cup water or addition vegetable broth1/3 cup masa harina (corn flour; you can also use corn starch but it will add a more grainy texture to the chili) Add everything except the water and masa to a slow cooker. Cook on high for 4 hours or low for 6-8 hours. 30 minutes before serving, mix the masa and remaining liquid to form a paste; add this to the slow cooker. Serve with avocado, vegan shredded cheese, organic corn tortilla chips, or whatever you desire! This chili is even better the next day, once the flavors have melded together.*You can also use fresh corn and dried beans, adjust cooking times accordingly.