Ingredients
- 1 onion, peeled and diced
- 1 red bell pepper, seeded and chopped
- 1 jalapeno, seeded and diced, optional
- 1 clove garlic, peeled and minced
- 1 teaspoon chili powder
- 15 oz black beans, canned, drained and rinsed
- 15 oz red kidney beans, canned, drained and rinsed
- 14 oz diced tomatoes, canned
- 32 oz crushed tomatoes, canned
- salt
- black pepper
- olive oil
Instructions
- Heat a drizzle of olive oil in a large pan, over meduim heat.
- Cook onions, bell pepper, and jalapeno for 5-7 minutes, until veggies are softened.
- Add garlic and chili powder, and cook for one more minute. Set aside.
- In the slow cooker, combine the cooked veggies, crushed tomatoes, diced tomatoes, red kidney beans, and black beans.
- Cover and cook on high power in the slow cooker for four hours.
- Serve with your favorite toppings. I use vegan cheese shreds and plain dairy free yogurt for my vegan toppings!
Notes
Other great vegan toppings are cilanto, parsley, and crushed tortilla chips.
Nutrition (estimated per serving)
Calories: 259kcalCarbohydrates: 50gProtein: 15gFat: 1gSodium: 217mgPotassium: 1181mgFiber: 15gSugar: 10gVitamin A: 1180IUVitamin C: 50.5mgCalcium: 115mgIron: 6.4mg
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