Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper; cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Transfer the cooked vegetables to a 6-quart slow cooker.
- Stir in crushed tomatoes, diced tomatoes, black beans, kidney beans, chickpeas, and vegetable broth.
- Add chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chili is hot and flavors have melded.
- Season with salt and black pepper to taste before serving.
Notes
- Serve with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, or cornbread.
- This chili freezes well for future meals.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg