NOTE FROM DR C:  I LOVE, LOVE CHILI and is has so many incarnations. We enjoy our second round of chili over baked sweet/regular potatoes with whatever fixings  you like. It is also wonderful over a great toasted bun/bread and I often bring it to the office as my lunch on days when I have a lunchtime workout.

Author: Kelly Egan – A Side of Sweet        Yield: 8 servings  

• 1/2 cup olive oil

• 4 onions, chopped

• 4 cloves garlic, minced

• 4 celery stalks, cut 1/4 inches crosswise

• 4 red, yellow or orange bell peppers, seeded and chopped

• 1 (15.5 ounces) cans black beans, rinsed & drained

• 1 (16 ounces) can cannellini beans, rinsed & drained

• 1 (16 ounces) can pinto beans, rinsed & drained

• 1 (16 ounces) can kidney beans, rinsed & drained

• 1 (14.5 ounces) can of diced tomatoes

• 4–6 tablespoons chili powder, depending on your preference

• 2 tablespoons dried oregano

• 2 teaspoons salt

• 2 teaspoons ground cumin

• 1/2 teaspoon ground black pepper

• 2 tablespoons distilled white vinegar

• 1 tablespoon hot sauce

Directions

• Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic saute until they soften, but don’t brown, for about five minutes.

• Add the peppers and celery and saute until lightly browned and tender, about 5 minutes. ( I sometimes skip this step no harm- no foul)

• Set your slow cooker to low. Add the beans, vegetables, diced tomatoes, spices, vinegar, and hot sauce. Stir to combine and cover. Cook on low heat for 6 to 8 hours.