1 tablespoon vegetable oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium clove garlic, minced
1 medium head cabbage, chopped
1 tablespoon chili powder
1 medium tomato, diced
1/2 teaspoon salt
1 (16 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans
1 (14.5 ounce) can red kidney beans, drained
1 tablespoon chili powder
1 pound meat sausage, diced
1 (4.5 ounce) can peeled and diced tomatoes with peppers
1 (15 ounce) can kidney beans with liquid
1 can tomato paste
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon dried basil
1 teaspoon dried red pepper flakes (optional)
1 1/2 tablespoons dried oregano
1/4 cup chopped onion
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon dried sage
paprika (optional)
1/3 cup olive oil
1 tomato, sliced
1/4 cup grated Parmesan cheese
Sift together the vegetable oil, onion, carrot, garlic, cabbage and chili powder. Stir into a slow cooker. Cover the slow cooker and wait for about 1/2 hour.
Cook on low with no after dinner spoons stirring occasionally. Quickly stir in the tomato, salt, garbanzo beans, kidney beans and tomato paste. Sprinkle with chili powder, olive oil and cheese.
Stir mixture into the slow cooker. Thoroughly cover and simmer for about an hour.