Ingredients:

  • 1 large yellow onion, diced (approx. 200g)
  • 1 large red bell pepper, chopped (approx. 150g)
  • 1 large green bell pepper, chopped (approx. 150g)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned pinto beans, drained and rinsed
  • 28 oz fire-roasted crushed tomatoes
  • 2 tbsp tomato paste
  • 2 cups low-sodium vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Place the diced onions, bell peppers, garlic, and jalapeño into the bottom of a 6-quart slow cooker.
  2. Layer the rinsed black beans, kidney beans, and pinto beans over the vegetables.
  3. In a separate medium bowl, whisk together the vegetable broth, crushed tomatoes, tomato paste, soy sauce, cocoa powder, and the entire spice blend until smooth.
  4. Pour the sauce mixture over the beans and vegetables. Stir gently to ensure all ingredients are well-incorporated.
  5. Secure the lid. Cook on Low for 8 hours or High for 4 hours until the vegetables are tender and the sauce has thickened.
  6. Taste for seasoning and adjust salt or add a squeeze of fresh lime juice before serving.