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 kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup vegetable broth (or water)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5-7 minutes.
- Transfer the cooked vegetables to the slow cooker.
- Add crushed tomatoes, diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using) to the slow cooker.
- Pour in the vegetable broth. Stir everything to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Season with salt and black pepper to taste before serving.
Notes
- Serve with your favorite toppings such as shredded cheese, sour cream, avocado, or fresh cilantro.
- This chili freezes well for future meals.
- Adjust the spice level by adding more or less cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 12g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 18g
- Protein: 17g
- Cholesterol: 0mg