Ingredients

• 0.5 cups olive oil
• 4 onions , chopped
• 2 greens bell peppers , seeded and chopped
• 2 reds bell peppers , seeded and chopped
• 1 , 14 ounce
• 4 cloves garlic , minced
• 4 , 15.5 ounce
• 2 , 15 ounce
• 6 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons distilled white vinegar
• 1 tablespoon liquid hot pepper sauce , such as Tabasco
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.
2. 2 Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.

Nutrition per serving