Two-Bean Chili

With one vegetarian in the family, we are always trying to find ways to make everyone happy. This recipe is one my mother found - it is a fantastic vegetarian chili that doesn't taste vegetarian!

• Ready In: 8 hrs 30 mins
• Serves: 12

Ingredients

• 8  ounces mushrooms, sliced
• 1  large green pepper, chopped
• 1  large  sweet red pepper, chopped
• 2  celery ribs, chopped
• 1  medium onion, chopped
• 1  jalapeno pepper, seeded and chopped
• 1  tablespoon olive oil
• 4  garlic cloves, minced
• 1  tablespoon ground cumin
• 1 1⁄2 teaspoons dried oregano
• 1 (28 ounce) can diced tomatoes, un-drained
• 1 (16 ounce) can diced tomatoes, undrained
• 2 (16 ounce) cans  red beans, rinsed and drained
• 2 (15 ounce) cans black beans, rinsed and drained
• 1  large carrot, chopped
• 1⁄2 cup water
• 1⁄2 cup barbecue sauce
• 1⁄3 cup chili powder

Directions

1. 1. In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion, and jalapeno in oil until onion is lightly browned. Add garlic, cumin, and oregano; cook and stir 2 minutes longer. Transfer to a 5-qt. slow cooker. Stir in tomatoes, beans, carrot, water, barbecue sauce, and chili powder.
2. 2. Cover and cook on low for 8 hours or until vegetables are tender.
3. Serve with optional toppings, if desired: reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion, etc.