Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 medium carrot, diced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions:

  1. Dice onion, bell pepper, zucchini, and carrot. Mince garlic.
  2. In a pan, heat olive oil and sauté onion, garlic, and bell pepper until softened (about 5 minutes).
  3. In the crockpot, add sautéed vegetables, diced zucchini, carrot, black beans, kidney beans, diced tomatoes, and vegetable broth.
  4. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
  5. Set crockpot to low for 6-8 hours or high for 3-4 hours.
  6. Taste and adjust seasoning if necessary. Serve hot.