Crockpot Hearty Beef Chili

I adapted this recipe from Fitness Magazine.  I’ve never made chili with beef cubes, when we make it, I use ground sirloin, so I stuck with that.  I am posting the original recipe and you can change it up based on your tastes.
Hearty Beef Chili
Makes 8 to 10 servings
Ingredients
1 1/2 pounds beef chuck roast, cut into 1-inch cubes (I like ground sirloin – 1 pound)
2 cups low-sodium vegetable juice or tomato juice
2 large onions, chopped (1 onion is enough for me!)
2 15-ounce cans black beans, red kidney beans, or chickpeas, or a combination, rinsed and drained
1 14-1/2-ounce can no-salt-added diced tomatoes, undrained (puree if you want!)
2 medium green bell peppers, chopped
1 10-ounce can diced tomatoes and green chili peppers, undrained
3 garlic cloves, minced
1 teaspoon ground chipotle chili pepper
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
*I like adding a banana pepper too. I will puree it with the diced tomatoes and add it for a little extra spice, but its not too hot
*I also add a few cloves of garlic, chopped
*I also add a few splashes of worchesterchire sauce
Make It
Combine all ingredients in a 4-1/2- to 6-quart slow cooker. Cover and cook on low heat 9 to 10 hours or on high heat 4 1/2 to 5 hours.
Nutrition facts per serving:
226 calories, 26g protein, 27g carbohydrate, 4g fat (1g saturated), 8g fiber