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2 carrots, chopped
2 celery ribs, chopped
1 tablespoon ground chili powder
2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons dried oregano leaves
1 teaspoon salt
1 (15 1/2-ounce) can black beans, drained, rinsed
1 (15 1/2-ounce) can red kidney beans, drained, rinsed
1 (15 1/2-ounce) can garbanzo beans, drained, rinsed
1 (14 1/2-ounce) can diced tomatoes, undrained
2 cups spicy tomato juice
1 bunch cilantro, leaves only, chopped


Coat inside of a 6-quart slow cooker with cooking spray. In a nonstick skillet, heat the olive oil. Add the onion, garlic, and peppers. Sauté until soft, 7-8 minutes. Add the carrots, celery, chili powder, cumin, paprika, oregano, and salt. Cook for 5 minutes. Pour vegetables into slow cooker. Add the drained and rinsed beans, tomatoes, and tomato juice. Mix well. Cover. Cook on LOW for 7-8 hours or until vegetables are tender. Stir in cilantro just before serving.