Step 1

Dice the onion, bell peppers, and jalapeños. With the jalapeños ensure to remove the seeds and light colored insides, the easiest way to remove the insides and seeds is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, from there dice the green part of the vegetable.

Step 2

Add the diced vegetables, tomatoes, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine.

Step 3

Cook on low 7-8 hours or high 3-4 hours. Serve with garnishes such are sour cream/greek yogurt, cheddar cheese, cilanto, green onions, or any of your favorite chili toppings.