Vegetarian Chili, or why carrots are magic

Vegetarian chili has been a staple in my home, ever since we decided to diet.  Its cheap, easy, low fat, and high in fiber.  For those carnivores out there who feel like a lack of meat is a deal breaker, take heart, this chili is so chunky you won't miss it!

Recipe:
4 cans of Beans, rinsed (any kind, I use a can of black, kidney, and whatever else I have in the cupboard)
1-2 cups of corn
2 chopped tomatoes
1 can of your favorite tomato soup (those with roasted red peppers are awesome)
10ish cloves of garlic, minced
1 large onion, chopped
2 or 3 peeled, grated carrots
2 or 3 peppers (I have used a red and a green, Anaheim, jalapenos, etc, its all a matter of taste.)
1 handful of chopped fresh basil
1 handful of chopped fresh oregano
1/8 c chili powder
dash of hot sauce
salt and pepper
If you like it hot...
2 chopped chipotle peppers, and a tablespoon of the adobo sauce they are packed in (can be bought for under a dollar in the Hispanic foods section of any store. They keep forever in the fridge, because the peppers are smoked, and the sauce has a lot of vinegar.)

I put this all in a crock pot and in 4 hours on high, or 6 on low, you have yummy chili that is even better the next day.

So, lets address the magic carrots.  Carrots might seem like an odd additive for chili, but they serve a purpose.  Carrots cut the acid in the tomatoes and peppers and will prevent you from getting heartburn.  They also add a nice sweetness to the dish, and since they are grated, you will never know they are there.  Try it, you'll be putting carrots in everything after this.  I use them in pasta sauce, even pizza sauce sometimes.  Its a great trick.

A note about seasoning...
There is really no right way to season this dish.  I do it differently every time.  I prefer fresh herbs, but even just hot sauce and grill seasoning will do the trick in a pinch.  Another easy out is to use half a packet of taco seasoning.  My advice is to experiment, taste it as it simmers and adjust the flavor.  Experimentation makes the best food (but not always the first time.)