This recipe is naturally vegan — although it's better when topped with shredded cheese and sour cream!
In a large pot, heat the olive oil on medium. Add the onion and cook until tender, then stir in garlic and jalapeño, then reduce heat to medium-low and cook 2 more minutes. Add spices and stir until fragrant, about 1 minute.
Pour all ingredients into slower cooker, stir, and set to 4 hours on high or 8 hours on low.