|This recipe is from The Vegan Slow Cooker by Kathy Hester.|
Recipe: see page 69 of The Vegan Slow Cooker.
BTW, those are cornbread muffins in the background. I'm looking at the photo now and realizing they kind of look like cupcakes. I made the cornbread recipe from the cookbook Appetite for Reduction, but didn't want take make a whole batch, so I did half and poured the batter into muffin liners.
Ingredients: black beans, pinto beans, kidney beans, corn, canned diced tomatoes, garlic, chili powder, liquid smoke, Tabasco sauce, salt, pepper.