- 2 Tbsp Grapeseed Oil
- 3/4 C chopped red onion
- 1 1/4 C chopped sweet onion
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 2 small green peppers, seeded and chopped
- 2 28 ounce cans diced tomatoes and liquid
- 2 15 ounce cans kidney beans
- 1 Tbsp Chipotle powder
- 1 tsp salt
- grated nutmeg
- fresh limes
NOTE: I have an All-Clad crock pot that can be used on the stove-top, so I do this whole thing in one pan. You may need to use a saute pan if you don’t have a crock pot you can use on the stove-top.
Directions: Heat oil in crock pot over medium-high heat. Add onion. Saute until they throw off liquid and become translucent, about 5 minutes (I do this while I chop the peppers).
Add the celery, saute 2 min more. Add the peppers, cook for about 7 minutes, stirring occasionally, add the garlic, chipotle powder, and tomatoes, cook 5-8 min more.
Place liner into crock pot holder, add beans, salt, and nutmeg and cook on low for 6-7 hours. Serve with a squeeze of lime over top. Vegetarians can add a dallop of sour cream or Greek yogurt.