1 - 14 ounce can black beans
1 - 14 ounce can red kidney beans
1 - 14 ounce can lentils or great northern beans
1 green pepper, diced
1 - 14 ounce can diced tomatoes
1 - 6 ounce can tomato paste
1/4 red onion, diced
1/2 cup diced celery
chili powder, to taste
salt, to taste
garlic, to taste
1/2 cup water
1) Drain and rinse the beans and place in slow cooker.
2) In a skillet, saute the diced vegetables, olive oil and spices for about 10 minutes.
3) Add sauteed vegetables in slow cooker and add the diced tomatoes, tomato paste and water. Mix well and cook on low for 4 to 8 hours.
Source of recipe: I made this up myself and I always change it each time i make it, depending on what spices I have available. Sage is a nice spice for this recipe.