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Optional, sautée onions in 2 T of olive oil in a cast iron skillet until translucent.
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Insert all ingredients except the peppers and cheese into the slow cooker.
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Cook on low for 6-8 hours, or on high for 4-5 hours, in the last hour adding diced jalapeno peppers and bell pepper.
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Squeeze the lime juice onto the chili.
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Serve and top with shredded cheese (we used Pepper Jack because it's white and has an appropriate little kick that's quite fitting).