Ingredients:

  • 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 large (1 cup / 150g) yellow onion, diced
  • 2 medium (1 cup / 130g) carrots, diced
  • 1 large (1 cup / 150g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (100g) frozen corn
  • 1 can (28 oz / 800g) crushed tomatoes
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) soy sauce

Instructions:

  1. Dice the onion, carrots, and bell pepper into uniform ½-inch pieces and mince the garlic finely.
  2. Place the diced vegetables and minced garlic at the bottom of the slow cooker, then add the drained beans and frozen corn.
  3. In a small bowl, whisk together the crushed tomatoes, vegetable broth, tomato paste, soy sauce, and all dry spices until smooth, then pour the mixture over the vegetables.
  4. Stir the contents gently and cover with the lid. Cook on Low for 6 hours until carrots are tender and the liquid has reduced into a thick sauce.
  5. Taste the chili 30 minutes before serving; if a thicker consistency is desired, mash a small handful of the beans against the side of the pot and stir back in.