Yield: 8 servings 1x
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 ounces) cans black beans, rinsed & drained
1 (16 ounces) can cannellini beans, rinsed & drained
1 (16 ounces) can pinto beans, rinsed & drained
1 (16 ounces) can kidney beans, rinsed & drained
1 (14.5 ounces) can of diced tomatoes
4–6 tablespoons chili powder, depending on your preference
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
Optional: Sour cream
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, for 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.
Recipe will comfortably fill an 8 quart slow cooker and fill a 6 quart slow cooker almost to the top.