In a large crock pot or large stovetop pot (Dutch oven), add the cans of crushed and diced tomatoes first. Drain the cans of beans and add them next, followed by the remaining vegetable ingredients. Blend together well.

Using the 28 oz tomato can, add 3/4 to 1 1/2 cans of water, depending on taste; more water yields a thinner chili. Add the garlic and spices, and blend well together.

Season the meat separately, and add to the pot. Pictured is sliced beef roast, which I seasoned with a Moroccan spice blend rub.

For the crock pot, you may cook on low for 8-12 hours (depending on your pot), or start on high for 2-3 hours followed by low for another 3-4 hours. For the stovetop, cook on medium-low or low, depending on time, until meat and veggies are cooked through.