- 1 medium fresh tomato
- 1 bell pepper
- 1 large stalk celery
- 1/2 small onion
- 1 clove garlic
- 1 cup canned kidney beans, rinsed and drained
- 1/3 cup canned black beans, rinsed and drained
- 1/2 cup canned white beans, rinsed and drained
- 1/2 teaspoon chili powder
- 6 ounces tomato sauce, low sodium
- Rinse and chop tomato, pepper, celery and onion; mince garlic, transfer to slow cooker. Rinse and drain canned beans to reduce excess sodium, add to cooker. Add tomato sauce and chili powder and cook for about 3-4 hours. Serve.