Vegetarian/Two Bean Chili
| A: | 12oz mushrooms, sliced fresh |
| 1 green pepper, chopped | |
| 1 red pepper, chopped | |
| 2 ribs celery, chopped | |
| 1 onion, chopped | |
| 1 jalapeno pepper, seeded and chopped | |
| 1T olive oil | |
| B: | 4c garlic, minced |
| 1t oregano | |
| C: | 28oz diced tomatoes, undrained |
| 16oz red beans, rinsed and drained | |
| 15oz black beans, rinsed and drained | |
| 1 carrot, chopped | |
| 1/2C water | |
| 1/2C BBQ sauce | |
| 2T chili powder | |
| 1t liquid smoke (optional) | |
| 1. | Saute (A) in instant pot or skillet over medium heat until onion is slightly browned. |
| 2. | Add (B) and continue cooking and stirring for 2 min. |
| 3. | Transfer to 5 quart slow cooker if not using instant pot. Stir in (C), cover and cook on low 8 hours or until veggies are tender. |
Servings: 10