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Spicy Slow Cooker Soup with Pinto Beans, Red Bell Pepper, and Green Chiles

kept bylaerkin

1 lb. crumbles or TVP
2 tsp. + 1 tsp. olive oil
1 medium onion, chopped small
2 tsp. ground Ancho chile (or use any ground chile powder if you don't have Ancho)
1 T ground cumin
1 tsp. dried Mexican oregano or regular oregano
1 can (15 oz.) pinto beans, rinsed with cold water and drained
1 large red bell pepper, seeds removed and chopped small
1 can (15 oz.) green chile enchilada sauce
1 can (3.5 oz.) diced green chiles with juice (Anaheim chiles, not Jalapenos, unless you really want it to be hot)
2 cups no-chicken stock
Green Tabasco Sauce or other hot sauce of your choice, for serving



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