Step 1

In a large skillet, heat the olive oil over medium-low heat. Add the onions, garlic, chili powder, cumin, oregano, and salt. Sauté, stirring, for 5 minutes or until tender. Add the tomatoes and ½ cup water to the pan. Bring to a boil, stirring, to get all of the spices from the bottom of the pan.

Step 2

Pour the contents of the pan into a 4½ quart slow cooker. Add the black beans and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the flavors come together.

Step 3

Serve the chili in bowls, topped with cheddar cheese, sour cream, and cilantro.