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.