2 cans diced tomatoes
1 piece kombu
3 c. dry black beans
1/2 c. remaining kidney beans
1 c. frozen corn
1 can "fancy" carrots
2 homegrown onions
3 cloves leftover seed garlic
2 homegrown Hungarian hot wax chiles (dried)
2 chiles from our ristra
veggie stock and water to cover
I put all of the ingredients except the corn and carrots in the crockpot (without soaking the dry beans) and cooked on high all day. Added the carrots and corn in the last 10 minutes.
The pantry is now emptier. We used up: the black beans, kidney beans, frozen corn, 2 cans of tomatoes, veggie broth, 1 can of carrots (1 to go of those awful things. I think we found them for free at St. Johns move-out).
Oh, and if you're wondering why we would put seaweed in our chili, apparently it's supposed to break down some of the large proteins in beans that result in, um, discomfort...