1 14.5 ozcanned dark kidney beans , rinsed and drained
114.5 oxcanned light kidney beans, rinsed and drained
114.5 ozcanned garbanzo beans, rinsed and drained
214.5 ozcanned black beans , rinsed and drained
2 - 14.514.5 ozcanned diced fire-roasted tomato with garlic
14 ozcanned diced green chilies
28 ozcanned tomato sauce
2bell peppers, chopped
1sweet onion, chopped
2minced garlic cloves
½teaspoonhot chili powder
Salt & Pepper to taste, ½ teaspoon each
Put all ingredients in a large Crock Pot.
Cook on high for 3-4 hours or low for 6-8 hours.
Serve with cornbread, cheese, sour cream and an additional splash of Cholula.
You can adjust the chili spices to match your own taste. This does not have a LOT of heat. Add more hot chili powder and red pepper flakes instead of regular chili powder if you like it hot.I buy reduced-sodium cans when I can find them because they are so much healthier. You can then add just as much salt as you like to taste.If it’s the middle of winter and peppers are hard to find, you can buy bags of frozen chopped peppers and onions. It’s not quite as good, but it is a great substitute. It can also make it easier to stock all the ingredients.