Two-bean Chili

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 8 ounces mushrooms, sliced
• 1 large green pepper, chopped
• 1 large sweet red pepper, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 (28 ounce) can diced tomatoes, un-drained
• 1 (16 ounce) can diced tomatoes, undrained
• 2 (16 ounce) cans red beans, rinsed and drained
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 large carrot, chopped
• 1/2 cup water
• 1/2 cup barbecue sauce
• 1/3 cup chili powder

Recipe

• 1 1. in a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion, and jalapeno in oil until onion is lightly browned. add garlic, cumin, and oregano; cook and stir 2 minutes longer. transfer to a 5-qt. slow cooker. stir in tomatoes, beans, carrot, water, barbecue sauce, and chili powder.
• 2 2. cover and cook on low for 8 hours or until vegetables are tender.
• 3 serve with optional toppings, if desired: reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion, etc.