Odds are.

Frank picked number "threeve". (Thanks, Frank!) The third card (the fifth card is tomorrow) in the stack was...

"Vegetarian Chili" (6 quart pot)

~1 T vegetable oil
~1 c chopped onion
~1 c chopped red bell pepper
~2 T minced janapeño pepper
~1 clove garlic, minced
~1 (14 oz) can crushed tomatoes
~1 (14 oz) can diced tomatoes
~1 (15 oz) can black beans, rinsed and drained
~1 (15 oz) can chick peas, rinsed and drained
~1/2 c corn (I used frozen.)
~1/4 c tomato paste
~1 t sugar
~1 t ground cumin
~1 t dried basil
~1 t chili powder
~1/4 t black pepper
~shredded cheddar cheese

Heat oil in large skillet over medium-high heat until hot.
Add onion, bell pepper, jalapeño, and garlic and cook for 5 minutes or until veggies are tender. (Or until you burn the hell out of them because your little helper is oh so "helpful".)
Transfer mixture to crock pot.
Add remaining ingredients except cheese; mix well.
Cover and cook on low for 5 hours.
Garnish with cheese.

4 servings.

If you like tomato-y chili that's not particularly spicy, you should make this chili. It's super flavorful and I'd probably be more excited about it if I wasn't, you know, completely and totally chilied out. My other half says, "Watch. Next week, it'll be all soups and I'll want to shoot myself." (He'll be fine. I peeked.)