Pedro's Chili from the slow cooker

• 1/2 cup olive oil
• 4 onions, pureed
• 4 bell peppers, 2 pureed, 2 sliced thin
• 4 cloves garlic, pureed
• 1 package of portabella mushrooms whole
• 1 (14 ounce) package firm tofu, drained and cubed
• 1 can black beans
• 1 can kidney beans
• 1 can corn
• 1 28oz can of crushed tomatoes

• 2 teaspoons salt (or slightly less)
• 1/2 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 6 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons distilled white vinegar
• 1 tablespoon liquid hot pepper sauce, such as Tabasco

Using the food processor, puree the 4 onions with the garlic and two of the peppers, heat the olive oil and begin to simmer this mixture on the stove while you prep the rest of the ingredients and place them in the slow cooker, after all other ingredients and spices are added to the slow cooker, dump the onion mixture on top and stir it up a bit, pat down and cook for 7 hours on low.