Slow Cooker Tuscan Chili

Chili season is upon us (and it seems to last forever, doesn't it?).  Here is a recipe I plan to try soon.  It's not your run of the mill chili but I bet it would be great with some crust ciabatta bread.

1 lb. bulk Italian sausage
1 onion, chopped
1 14.5oz. can diced tomatoes, undrained
1 each green and yellow pepper, chopped
1 6oz. can tomato paste
1 15oz. can cannellini beans, drained
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 1/2 C. shredded Italian cheese blend

Crumble sausage into a large skillet.  Add onions; cook until sausage is done, stirring frequently.  Drain.  Transfer to a slow cooker.

Add tomatoes, peppers and tomato paste; mix well.  Stir in beans; cover with lid.  Cook on low 3 1/2-4 hours (on high 2 1/2-3).

Stir in herbs; cover with lid.  Cook on high 10 minutes; stir.  Serve topped with cheese.