1 tbs olive oil
1 lg yellow onion, chopped
1 med-size red bell pepper, seeded & chopped
2 garlic cloves, minced
2 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
2 (15.5 oz) can black beans, drained & rinsed
1 cup water
1 (4 oz) can diced green chiles, drained
salt & freshly ground black pepper

heat the oil in a large skillet over medium heat. add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes. stir in the chili powder and cook about 30 seconds longer.

transfer the mixture to a 4-6 quart slow cooker. add the tomatoes, beans, water, and chiles; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

serves 4