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- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tb Avocado oil
- 2 15 ounce can diced chili tomatoes
- 1 green pepper chopped
- 1 red pepper chopped
- 2 jalapenos chopped
- 7 ounce can diced green chilis
- 2 rounded tsp chili powder
- 1 rounded tsp oregano
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can chili beans
- chopped firm tofu
- cumin, chili powder, and hot sauce to taste (I just dump in and taste as I go)
- Optional toppings: cheese, cilantro, avocado, sour cream and tortilla chips
Instructions
- Heat a large skillet over medium-high heat. Add the oil, onions, and peppers and cook for 5-6 minutes until nicely browned all over.
- Put all ingredients in the slow cooker
- top with avocado, cheese, and chips! (or in Andy’s case Fritos!) Also goes well with Trader Joes cornbread
