Chili vegano en olla de cocción lenta

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 tsp 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

1. 1

   Heat a drizzle of olive oil in a large pan, over meduim heat.

2. 2

   Cook onions, bell pepper, and jalapeno for 5-7 minutes, until veggies are softened.

3. 3

   Add garlic and chili powder, and cook for one more minute. Set aside.

4. 4

   In the slow cooker, combine the cooked veggies, crushed tomatoes, diced tomatoes, red kidney beans, and black beans.

5. 5

   Cover and cook on high power in the slow cooker for four hours.

6. 6

   Serve with your favorite toppings. I use vegan cheese shreds and plain dairy free yogurt for my vegan toppings!