Slow Cooker Vegetarian Three-Bean Chili

Ingredients

Quantities are for 4 servings.

• 1 can (15 oz) Black beans, canned, drained and rinsed
• 1 can (15 oz) Kidney beans, canned, drained and rinsed
• 1 can (15 oz) Pinto beans, canned, drained and rinsed
• 1 can (28 oz) Diced tomatoes, canned
• 1 cup Corn, frozen or canned
• 1 each Red bell pepper, diced
• 1 each Yellow onion, diced
• 3 cloves Garlic
• 1 cup Vegetable broth
• 1/2 cup Shredded cheddar cheese, for serving
• 1/4 cup Sour cream, for serving
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Salt

Instructions

1. Combine the black beans, kidney beans, pinto beans, diced tomatoes, corn, bell pepper, onion, and garlic in the slow cooker.
2. Stir in the vegetable broth, chili powder, cumin, smoked paprika, and salt.
3. Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours. Everything here is already fully cooked going in, so this chili just needs time to get hot all the way through and let the flavors meld — it won't under- or overcook the way a raw-meat chili can.
4. Stir well and taste for salt before serving. Top with shredded cheddar and a dollop of sour cream.