THREE-BEAN CHILI

THREE-BEAN CHILI

Ingredients:
3 carrots, sliced
3 celery stalks, sliced
2 cloves garlic, minced
1 large onion, chopped
28 oz (796 mL), crushed tomatoes
16 oz (455 mL) salsa
2 tsp chili powder
1 tsp ground cumin
15.5 oz (440 mL) kidney beans, drained and rinsed
15 oz (425 mL) black beans, drained and rinsed
15 oz (425 mL) white beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped

Directions:
1. In a 3½- to 4-quart (3½- to 4-L) slow cooker, place carrots, celery, garlic, onion, tomatoes, salsa,
chili powder, and cumin. Cover and cook on high for 5 to 7 hours, or until vegetables are tender.
2. Stir in beans and bell peppers and cook, uncovered, on high for 15 minutes, or until chili thickens
slightly and peppers are tender.