Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 1 large (150g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, finely diced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 can (28 oz / 794g) crushed fire-roasted tomatoes
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) low-sodium vegetable broth
  • 1 cup (150g) frozen corn
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (6g) salt
  • ½ tsp (1g) black pepper
  • ¼ tsp (1g) cayenne pepper

Instructions:

  1. Dice the onion, bell pepper, and carrots into uniform pieces; mince the garlic finely.
  2. Add the diced vegetables, drained beans, crushed tomatoes, tomato paste, and vegetable broth to the slow cooker.
  3. Stir in the chili powder, cumin, smoked paprika, salt, pepper, and cayenne until the mixture is a uniform, deep red.
  4. Cover and cook on Low for 7-8 hours or High for 4 hours.
  5. Stir in the frozen corn during the last 30 minutes of cooking.
  6. For a thicker consistency, use a potato masher to crush a small portion of the beans directly in the pot and stir them back into the chili.