1/2 cup olive oil
4 onions, chopped
4 cloves garlic, minced
4 celery stalks, cut 1/4 inches crosswise
4 red, yellow or orange bell peppers, seeded and chopped
1 (15.5 ounce) cans black beans, rinsed & drained
1 can cannellini beans, rinsed & drained
1 can pinto beans, rinsed & drained
1 can kidney beans, rinsed & drained
1 can of diced tomatoes
6 tablespoons chili powder
2 tablespoons dried oregano
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 tablespoons distilled white vinegar
1 tablespoon hot sauce
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic sauté until they soften but don’t brown, about five minutes.
- Add the peppers and celery and sauté until lightly browned and tender, about 5 minutes.
- Set your slow cooker to low. Add the beans, vegetables, diced tomatoes, spices, vinegar, and hot sauce. Stir to combine and cover. Cook on low heat for 6 to 8 hours.
Original recipe and notes of recipe visit: BEST Vegetarian Slowcooker Chili @ asideofsweet.com