Spicy Three Bean Chili

This is a perfect fall dinner that will last for days and requires very little effort. Next time I'm going to try adding corn for some extra color and flavor.

Spicy Three Bean Chili
From my mom.


Ingredients
1 (28-oz.) can crushed tomatoes, undrained
1 (15.5-oz.) can great northern beans, drained, rinsed
1 (15.5-oz can kidney beans, drained, rinsed
1 (15-oz.) can black beans, drained, rinsed
1 (10-oz.) can Mild Enchilada Sauce
1 (8-oz.) can tomato sauce
1 (4.5-oz.) can chopped green chiles
1 red bell pepper, seeded, cut into 1/2-inch pieces
1/2 cup chopped onion
3-4 teaspoons chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon cumin

1 In a 3.5 or 4-quart slow cooker, combine all ingredients. Mix well.

2 Cover; cook on Low for 9-10 hours.

3 Serve topped with shredded cheese and a warm corn muffin.