Ingredients

Scale

1 can black beans (drained & rinsed)

2 cans kidney beans (drained & rinsed)

1 can pinto beans (drained & rinsed)

1 (28 oz) can diced tomatoes with juice

1 (6 ounce) can tomato paste

1 (8 oz) can tomato sauce

1 large yellow onion, chopped

3 stalks celery, chopped

1 red or green bell pepper, chopped

1 jalapeno, finely diced (to taste…I like things medium spicy, so using half the pepper will do)

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

2 large (or 4 average) garlic cloves, minced

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon brown sugar or coconut sugar

Instructions

Throw ALL of the ingredients into a Crockpot and cook over low for at least 4 hours (or 2 hours on high if you’re in a hurry). It gets better the longer it has to cook so I recommend the 4+ hours.

If you want to be a little fancier, you can sauté the onion in some olive oil first to release the onion’s flavor a little bit more, but it’s totally not necessary.