Ingredients
1/2 pound sliced fresh mushrooms1 large green pepper, chopped1 large sweet red pepper, chopped2 celery ribs, chopped1 medium onion, chopped1 jalapeno pepper, seeded and chopped1 tablespoon olive oil4 garlic cloves, minced2 teaspoons ground cumin1 teaspoon dried oregano1 can (28 ounces) diced tomatoes, undrained1 can (16 ounces) red beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 large carrot, chopped1/2 cup water1/2 cup barbecue sauce1/4 cup chili powder1 teaspoon Liquid Smoke, optionalOPTIONAL TOPPINGS:Reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops
Preparation
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 the garlic, cumin and oregano; cook and stir 1 minute longer.
Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired.
Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.
