Ingredients
Scale
- 1 cup finely chopped yellow onions
- 1 cup diced red peppers
- 1 cup sliced carrots
- 1 cup diced celery
- 1 (15-ounce) can tomato sauce (no added sugar)
- 1 (15-ounce) can diced fire-roasted tomatoes
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 (15-ounce) can kidney beans (rinsed and drained)
- 1 (15-ounce) can pinto beans (rinsed and drained)
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon mild chili seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
Instructions
- Prepare your vegetables by chopping onions, red peppers, carrots, and celery into small pieces.
- In the slow cooker, combine all chopped vegetables with tomato sauce and fire-roasted tomatoes; stir well.
- Add black beans, kidney beans, pinto beans, and all spices; mix thoroughly.
- Cover and cook on low heat for about four hours until flavors meld together.
- After cooking, stir in fresh lime juice to brighten the dish.
- Serve hot with optional garnishes like guacamole or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8g
- Sodium: 580mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg