Ingredients
Units
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups vegetable broth
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Prepare the Ingredients: Chop the onion and bell pepper, and mince the garlic.
- Combine in Slow Cooker: In a slow cooker, add the black beans, kidney beans, diced tomatoes, chopped onion, bell pepper, minced garlic, corn, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth.
- Cook: Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours until the vegetables are tender and the flavors meld together.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro or green onions, if desired. Enjoy with crusty bread or over rice.
- Prep Time: 15
- Cook Time: 6-8 hours
Nutrition
- Serving Size: 6 bowls
- Calories: 250kcal
- Fat: 2g
- Carbohydrates: 45g
- Protein: 12g