I got this recipe from a book I bought at Farm Sanctuary this summer - The Simple Little Vegan Slow Cooker (by Michelle Rivera). I've altered it only slightly.
I made it yesterday. Very spicy. Super to dip fresh bread in!
ingredients
4 cups vegetable stock
2 cups tomato sauce
1 can (15 oz) drained, rinsed black beans
1 cup frozen corn
1 small yellow onion, diced
3 tbsp chili powder (this is what makes it killer spicy - if spicy is not your thing...reduce)
2 tsp chopped garlic in oil
method
Mix all of the above into your slow cooker. Cook on low for 6-8 hours.
Serve with veggie cheddar cheese, soy sour cream, fresh bread....whatever!
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