Vegetarian Crockpot Chili

This couldn't be easier, cooks while you are at work, contains almost no fat and lots of iron, and is great for making nachos and/or watching football!

1 15 oz. can spicy chili beans, undrained

1 15 oz. can black beans, drained

1 15 oz. can pinto beans, undrained

1 14.5 oz. can diced tomatoes with jalapenos, undrained, OR 1 1/2 cups chunky salsa

1 T. chili powder

2 t. ground cumin

2 cloves garlic, minced

1 medium onion, chopped

1-2 fresh jalapeno or serrano chiles, minced (optional)

In 3-5 quart crockpot, combine all ingredients. Cover and cook on low for 6-8 hours until mixture has thickened. Top with sour cream, grated Cheddar or pepper Jack, chopped green onion, hot sauce and/or sliced avocado; I like to serve cornbread muffins, too. Serves six.