A Recipe

If you know me, then you know that I'm not so much with the cooking. I'm more of a snacker than a meal eater anyway, but lately I've been feeling like making something yummy for my tummy. So, I thought that the lovely fall weather called for some awesome chili. I knew a woman who used to make the BEST vegetarian chili, but I couldn't find the recipe she gave me anywhere. Well, I improvized.

I give you...the recipe for my creation: Spicy Southwestern Soup.

{yeah...it was kind of thin for "chili"...}

the only picture I took

Put all of the following into a crock pot & let stew for 5 hours:

• 1 can red beans
• 1 can black beans
• 1 can pinto beans
• 1 can diced tomatoes
• 2.5 cans water
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 jalapeno, chopped
• 3 cups frozen corn
• 3 hot Taco Bell sauce packets {I keep it classy}
• a ton of chili powder & pepper & crushed red pepper seasoning

Serve with Mexican shredded cheese & crushed tortilla chips on top.