1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 lb. hot Italian sausage
1 can pinto beans
2 cans fire-roasted, diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
black pepper
2 bay leaves
1 Telma vegetable cube
1 Tbsp. tomato paste
2 c. water
Brown sausage. Squeeze tomato paste into sausage and cook for about 1 minute, and transfer to slow cooker. Saute onion until barely translucent, then add peppers and cook for 2 more minutes. Add all ingredients to crock pot and cook on high for 4 hours, or low for 8.
