• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 cup chopped onion
• 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 tablespoon chili powder
• 2 to 3 teaspoons ground cumin
• 1 teaspoon dried leaf oregano
• 1 bay leaf
• 1 can (28 oz.) diced tomatoes in juice
• 1 tablespoon soy sauce
• 1 1/2 cups water
• 1 can (6 oz.) tomato paste
• 1 tablespoon red wine vinegar
• 2 cans (16 ounces each) black beans, drained and rinsed
• 2 cans (16 ounces each) beans -- pinto, garbanzo, great northern, kidney beans, etc. -- drained and rinsed
• grated cheese, sour cream, chopped parsley, chopped hard-cooked egg, green onion, or other garnishes

1. 1. Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring.
2. 2. Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes.

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