1 medium onion, chopped (approx 2/3 c.)
1 red or yellow bell pepper
1 (15oz.) can black beans
1 (15oz.) can red kidney beans
1 (15oz.) can pinto beans
1 (15oz.) can tomato sauce
1 (15oz.) can petite diced tomatoes. I have used Rotel tomatoes for a little more zing.
1/2 cup frozen corn
3 tsp. chili powder
1 tsp. cumin
Optional: small jar deli-sliced jalapeno peppers, drained.
1. chop onion, peppers and carrots. Rinse and drain beans.
2. Put all ingredients in crockpot and cook on low for 6+ hours or on high for 4+ hours. Add salt and pepper to taste. Add more chili powder and jalapeno peppers if you like heat.
3. Top with avocado and or dairy-free sour cream.
Recipe compliments of Taste the Shred: Kimberly Worlow