1 – 2 T Olive Oil
1 Med – Large Onion, chopped
2 Stalks Celery, chopped
2 Green Peppers, chopped
1 cup chopped carrots (I usually just halve a couple handfuls of baby carrots)
3 cloves Garlic
1/4 cup Chili Powder
1T Black Pepper
1T Oregano & Bail
1 can chopped chilis or 1 jalapeno pepper seeded & minced
2-3 (28 oz) Cans whole Tomatoes, crushed or diced
1 (15 oz) can kidney beans, drained
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can cannellini beans, drained
1 (15 oz) can black beans
1 (15 oz) can whole kernal corn
Saute onion, green peppers, celery, garlic in olive oil until onions are tranlucent.
Combine ingredients in a 7+ quart slow cooker and heat on high for minimum 2 hours. (4 hours are better)
Zucchini, summer squash, eggplant are all fun additions.
We’ve been known to add turkey, chicken & beef but seriously does not need it.
Better on Day 2 and freezes excellently.