30ozcooked black beansrinsed and drained (3 1/2 cups)
30ozcooked pinto beansrinsed and drained (3 1/2 cups)
1medium onionfinely chopped
3ribs celeryfinely chopped
1green pepperfinely chopped
2jalapeno peppersfinely diced
In a slow cooker, stir together the crushed tomatoes, tomato sauce, black beans, pinto beans, onion, celery, green pepper, and jalapeno pepper.
In a small bowl, stir together the coconut sugar, lemon juice, vinegar, mustard, salt, pepper, chili powder, and cumin. Add this mixture to the slow cooker and stir.
Cover and cook on low for 8 to 10 hours, or high for 4 to 6 hours. (Low temperature is ideal for the flavors to deepen). If you’re cooking on high, you may want to saute the onion, celery, and pepper in olive oil briefly before adding them to the slow cooker. This is optional, but will help enhance the flavors.
Taste the chili and add additional spices as desired. Serve with your favorite chili toppings.
If you don’t have time to cook this in a slow cooker, you can cook it on the stove. Bring the mixture to a gentle boil, then lower the heat and simmer, covered, for an hour.