Add into the crock-pot on high . . .
- two or three fresh diced tomatoes
- a can of diced tomatoes
- half an onion
- a few cloves of garlic
- salt, pepper
- the beans (of course)
- a packet or so of chili seasoning
- enough water to cover it all
. . . and about two hours later, you have a nicely multi-textured, meat-less bowl of chili. I'm a big fan of toppings, so mine also gets a big spoonful each of guacamole and sour cream, a dash of vinegar, a handful of cheese, a few grilled onions, and some pretty blue corn chips.