Souped-Up Slow Cooker Black Bean Chili

1Tbs olive oil
1 large yellow onion, chopped
1 medium red bell pepper, seeded and chopped
2 garlic cloves, minced
2 Tbs chili powder
2 Tbs cumin
1/2 tsp coriander
1/2 tsp thyme
28 oz can crushed tomatoes
2-15.5 ounce cans of black beans, drained and rinsed
1 cup water
optional: 1/2-1 cup of carrot juice (we use Odwalla)
4 oz can diced mild green chilis, drained (use fewer chilis if your family is 'heat sensitive')
ground sea salt, ground pepper, to taste

    Heat oil in a cast iron or stainless steel skillet.  Add onion, pepper and garlic. Cover, cook until soft (about 5 minutes). Stir in spices, cook 30 seconds.

    Transfer to slow cooker. Add other ingredients.

    Cook on low 6-8 hours.

(Adapted from Vegetarian Slow Cooker's "Spicy Black Bean Chili.")