MIO Slow Cooker Three-Bean Chili

Three tablespoons olive oil

One yellow onion, chopped

One large jalapeno pepper, seeded and chopped

One red bell pepper, chopped

One green bell pepper, chopped

Four cloves garlic, crushed or chopped

One cup Choc 1919 beer or vegetable broth

One (32-ounce) can crushed tomatoes

One teaspoon Daddy Hinkle's Cumin & Oregano seasoning

One tablespoon ground cumin

Two tablespoons chili powder

One tablespoon Tabasco sauce

One-half teaspoon salt

One-half teaspoon sugar

One (16-ounce) can vegetarian refried beans

One (14-ounce) can pinto beans

One (14-ounce) can black beans

One (14-ounce) can red kidney beans

Optional toppings: Hiland sour cream, Hiland shredded cheddar cheese and Suan's pepper relish

  • Over medium heat, add oil to a deep pot or slow cooker and combine onion and peppers and sauté for five minutes. Add garlic and cook for about a minute, making sure not to burn. Pour sautéed vegetables into the slow cooker. Stir in beer or broth, tomatoes, Daddy Hinkle's, cumin, chili powder, Tabasco, sugar and refried beans. Cook on low heat for six hours. Add pinto, black and red kidney beans. Continue to cook another 30 minutes to an hour. Serve with Hiland sour cream, shredded cheddar cheese and Suan's pepper relish.