Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 large (150g) red bell pepper, diced
  • 1 jalapeño (15g), seeded and minced
  • 3 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (15 oz / 425g) diced tomatoes with green chiles
  • 1 cup (150g) frozen corn
  • 2 cups (480ml) low-sodium vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) cayenne pepper
  • 1 tsp (6g) sea salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Dice the yellow onion, red bell pepper, and jalapeño into uniform 1/2-inch pieces.
  2. Mince the garlic cloves finely.
  3. Rinse the canned black beans under cold water until the foam disappears to reduce excess sodium.
  4. Place the diced onion, minced garlic, bell pepper, and jalapeño at the bottom of the slow cooker.
  5. Add the drained black beans, crushed tomatoes, diced tomatoes with green chiles, and frozen corn to the pot.
  6. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, sea salt, and black pepper.
  7. Pour the low-sodium vegetable broth over the ingredients and stir until well combined.
  8. Cover and cook on Low for 6 hours or on High for 3 hours.