✤2- 28 oz cans diced tomatoes, undrained
✤2- 15 oz cans dark red kidney beans, rinsed & drained
✤2- 15 oz cans pinto beans, rinsed & drained
✤2 cups (~264g) chopped onion
✤16 oz corn (if frozen, thaw first)
✤1½ cups (~243g) chopped green pepper
✤1 cup (~123g) chopped celery
✤1 cup water
✤1- 6 oz can tomato paste
✤8 cloves garlic
✤1 tbsp Worcestershire sauce
✤2 tbsp chili powder
✤1 tsp cumin
✤1 tsp dried oregano
✤1/4 tsp cayenne pepper
✤1 tsp hot sauce of choice
❖In a large slow cooker or stock pot, stir together all ingredients. Cover and cook on low 8-9 hours or on high 4-5 hours.
