Two-Bean Chili

• 8 ounces mushrooms, sliced
• 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
• 1 tablespoon ground cumin
• 1 12 teaspoons dried oregano
• 1 (28 ounce) can diced tomatoes, un-drained
• 1 (16 ounce) can diced tomatoes, undrained
• 2 (16 ounce) cans red beans, rinsed and drained
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 large carrot, chopped
• 12 cup water
• 12 cup barbecue sauce
• 13 cup chili powder

1. 1.
2. In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion, and jalapeno in oil until onion is lightly browned.
3. Add garlic, cumin, and oregano; cook and stir 2 minutes longer.
4. Transfer to a 5-qt.
5. slow cooker.
6. Stir in tomatoes, beans, carrot, water, barbecue sauce, and chili powder.
7. 2.
8. Cover and cook on low for 8 hours or until vegetables are tender.
9. Serve with optional toppings, if desired: reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion, etc.

mushrooms, green pepper, sweet red pepper, celery, onion, pepper, olive oil, garlic, ground cumin, oregano, tomatoes, tomatoes, red beans, black beans, carrot, water, barbecue sauce, chili powder

Taken from www.food.com/recipe/two-bean-chili-353629 (may not work)