Slow Cooker Enchilada Chili

Slow Cooker Enchilada Chili 1 can chili beans with sauce 1 can drained black beans 1 can enchilada sauce 1 cup vegetable stock ½ cup diced bell pepper ½ cup whole kernel frozen corn 1 tbsp chili powder 1 tbsp cumin Toppings: Cheese, jalapeno, tomatoes, cilantro, etc. Combine all ingredients except for toppings in a crockpot, stir, cover, and cook on high for 4 hours. Once fully cooked, serve in bowls topped with cheese, jalapeno, tomatoes, cilantro, and ingredients of your choice. *Alternate cooking instructions: Saute bell peppers over medium-high heat in a large pot with a little oil, until they soften. Add in all remaining ingredients except for toppings, and cook over medium heat for 30 minutes, stirring occasionally. Serve in bowls and topped with cheese, jalapeno, tomatoes, cilantro, and ingredients of your choice.