• 2 Tbs. olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 large green bell pepper, cored, seeded, and chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 Tbs. ground chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 2 tsp. dried oregano
• 1 tsp. salt
• 1 15 1/2 oz. can black beans, drained and rinsed under cold water
• 1 15 1/2 oz. can red kidney beans, drained and rinsed under cold water
• 1 15 1/2 oz. can chickpeas, drained and rinsed under cold water
• 1 14 1/2 oz. can diced tomatoes
• 2 C. spicy tomato juice or Bloody Mary mix
• 1 bunch cilantro (flat-leaf parsley), leaves only, chopped
• Shredded cheddar cheese (optional)

Spray a 6-quart slow cooker with vegetable oil cooking spray. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and peppers and cook until soft, 7-8 minutes. Add the carrots, celery, chili powder, cumin, paprika, oregano, and salt. Cook for 5 minutes. Place the cooked vegetables in the slow cooker. Add the black beans, kidney beans, chickpeas, tomatoes, and tomato juice. Stir to combine.

Cover and cook on low for 7-8 hours, or until the vegetables are tender. Stir in the cilantro before serving. If desired, garnish with the cheddar cheese.

Yield: 6 servings

Per serving: Calories 276 (From Fat 58); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 1645mg; Carbohydrate 47g (Dietary Fiber 15g); Protein 13g.