Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 1 large (150g) red bell pepper, diced
  • 2 medium (120g) carrots, diced
  • 3 cloves (15g) garlic, minced
  • 1 large (200g) sweet potato, peeled and cubed into ½ inch pieces
  • 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 cup (150g) frozen corn
  • 1 can (28 oz / 800g) crushed tomatoes
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) vegetable broth, low sodium
  • 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) maple syrup

Instructions:

  1. Dice the onion, bell pepper, carrots, and sweet potato into uniform sizes and mince the garlic finely.
  2. Add the diced vegetables and beans to the slow cooker ceramic pot.
  3. Stir in the tomato paste, crushed tomatoes, vegetable broth, and the spice blend until ingredients are fully incorporated and vegetables are submerged.
  4. Cover and cook on High for 6 hours or Low for 8 hours.
  5. Once cooking is complete, use the back of a spoon to mash a small handful of beans against the side of the pot, then stir them back into the chili to thicken the sauce.