Slow-Cooked Two-Bean Chili

• 1/2 pound sliced fresh mushrooms
• 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
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) red beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 large carrot, chopped
• 1/2 cup water
• 1/2 cup barbecue sauce
• 1/4 cup chili powder
• 1 teaspoon Liquid Smoke, optional
• Reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion
• crushed baked tortilla chip scoops

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 the garlic, cumin and oregano; cook and stir 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired.
3. Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.

mushrooms, green pepper, sweet red pepper, celery, onion, pepper, olive oil, garlic, ground cumin, oregano, tomatoes, red beans, black beans, carrot, water, barbecue sauce, chili powder, liquid smoke, sour cream, tortilla chip scoops

Taken from www.tasteofhome.com/recipes/slow-cooked-two-bean-chili/ (may not work)