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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.