1 can diced tomatoes (28 oz)
1 can kidney beans (19 oz)
1 can black beans (19 oz - or 3/4 cup dried black beans)
1 yellow pepper
1 orange pepper
1 green pepper
1 red pepper
1 onion (small)
1 tablespoon oilve oil
1 tablespoon jalapeno pepper (chopped)
1 tablespoon Chili powder (I use an Ethiopian blend)
If you are using dry beans, soak them overnight and rinse them.
Drain canned beans completely.
Drain some (but not all) of the fluid from the tomatoes.
Chop and stir fry the pepper and onion in olive oil.
If you don't have time to fry them, skip that part.
Add all ingredients to slow cooker.
Go lightly on the jalapeno if you're using it.
Cook on low heat 8 to 10 hours.
Serve with corn bread, really.
If you overspice it, make a second unspiced batch and then blend them.