Ingredients
- 15 oz can black beans rinsed and drained
- 15 oz can pinto beans rinsed and drained
- 15 oz can great northern beans rinsed and drained
- 15 oz can kidney beans rinsed and drained
- 2 14.5 oz cans tomato sauce
- 1 14.5 oz crushed tomatoes
- 1 small yellow onion diced
- 1/2 red pepper or 4-5 sweet mini peppers cored and diced
- 1 cup shredded carrots
- 1 sweet potato peeled and cubed
- 3 cloves of garlic pressed
- 1 tbsp chili powder
- 2 tsp chipotle chile powder
- 1 tsp cinnamon
- salt and pepper to taste (about 1/2 to 1 tsp each)
- Recommended toppings: sliced avocado, shredded cheese, diced onions, and sour cream.
Instructions
- Add all 4 cans of drained beans to a large Crock-Pot.
- Top with all the chopped veggies.
- Finally add tomato sauce, crushed tomatoes, garlic, and spices.
- Mix well and cover.
- Cook for 8 hours on low.
- Scoop into bowls, add toppings, and serve warm.