Ingredients:

  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 red bell pepper (120g), diced
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 can (8 oz / 227g) tomato sauce
  • 1 cup (240ml) low-sodium vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Dice the onion and bell pepper into uniform 1/4-inch pieces. Optionally, sauté the onion and garlic in olive oil in a skillet until translucent, or add them raw directly to the slow cooker.
  2. Add the rinsed kidney beans, black beans, pinto beans, diced vegetables, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker ceramic insert.
  3. Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper over the top. Stir gently with a spatula until the spices are evenly distributed.
  4. Cover and cook on High for 4 hours or Low for 8 hours until the liquid has thickened and vegetables are tender.
  5. Give the chili one final stir to integrate the flavors before serving.