The night before, add all the dried beans to a large bowl and cover with cold water. Allow to soak overnight. Drain the beans and set aside.
I split open my dried peppers and removed all the seeds. You don’t have to do this, I just didn’t want seeds in my chili. Add the dried chili peppers in a small pot over medium heat and cover with water.
Simmer for about 10 minutes.
Transfer the chilies to a food processor with 1/3 cup of the cooking liquid and pulse. Set aside.
Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened.
Add the bell peppers and stir to combine.
Combine cumin, oregano, cinnamon and salt. Add to pot and stir for 30 seconds.
Transfer to a slow cooker. Add pureed chilies, crushed tomatoes, beans, vegetable broth, and soy sauce.
Stir to combine.
Cover and cook on high for 3 to 4 hours. Season with salt and pepper if needed.
Top with shredded cheese or sour cream, if desired.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!