Two-Bean Chili With Bbq Sauce - cooking recipe

Ingredients

2 tablespoons olive oil (or cooking spray)
1 cup chopped onion
2 teaspoons minced garlic
1 small jalapeno, minced (seeds removed, if desired, I've left it out before)
2 cups bell peppers, cubed (red or green)
1 cup celery, chopped
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 cup chopped carrot
28 ounces can diced tomatoes with juice
1/2 cup barbecue sauce
1/2 cup water
15 1/2 ounces can black beans, with liquid
15 1/2 ounces can red kidney beans, with liquid

Preparation

Heat oil in a skillet over medium-high heat. Add onions, garlic, jalepeno, peppers, celery, salt, cumin, and oregano. Cook, stirring often until vegetables soften (8-10 min).
Transfer satueed vegetables to a slow cooker, add carrots, tomatoes and liquid, barbecue sauce, water, and beans, and liquid.
Cover; set on low; cook 8 to 10 hours.