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 of tomato sauce with no added sugar
- 1 (15-ounce) can of diced fire-roasted tomatoes
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 (15-ounce) can of pinto beans, rinsed and drained
- 2 teaspoons kosher salt (used separately)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon mild chili seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 2 tablespoons optional hot sauce
- Simple guacamole
Instructions
- Wash and chop the vegetables: onions, red peppers, carrots, and celery.
- In the slow cooker, combine chopped vegetables with tomato sauce and fire-roasted tomatoes.
- Rinse and add black beans, kidney beans, and pinto beans.
- Season with salt, garlic powder, cumin, mild chili seasoning, and smoked paprika; stir well.
- Cover and cook on low for 240 minutes (4 hours) or high for 120 minutes (2 hours).
- Stir in fresh lime juice before serving and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg