Sloooow cook spicy vegetarian chili
1 tbsp olive oil
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
2 tbsp chili powder
28 oz can crushed tomatoes
2 cans (15 oz ea.) black beans, drained and rinsed
1 cup water
1 4 oz can diced green chiles, drained
salt and pepper to taste
Heat the oil in skillet over medium heat. Add the onion, bell pepper, and garlic; cover and cook until just softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.Transfer the mixture to a slow cooker. Add the tomatoes, beans, water, and chiles; season with salt and pepper, cover and cook on Low for 6 to 8 hours.Great to come home to after a long day and you don't want to cook. You could also serve this over rice and topped with diced avocado and sour cream.
I love my slow cooker, in fact I would use it everyday as I am more of a morning person and am usually uninteresed in cooking a good dinner in the evening.