Ingredients
- 1 can (14 oz) pinto beans drained and rinsed
- 1 can (14 oz) black beans drained and rinsed
- 1 can (14 oz) kidney beans drained and rinsed
- 1 can (14 oz) fire roasted diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 1 cup frozen corn kernels
- 1 cup vegetable broth
- 3/4 cup onion diced
- 2 tablespoons tomato paste
- 5 teaspoons chile powder
- 1 tablespoon garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1 pinch black pepper freshly ground
- 1 cup parsley minced
Instructions
- Add all the ingredients, except the parsley, into your crock-pot and stir well to combine.
- Cover and cook on HIGH for 4 hours or LOW for 7 to 8 hours.
- When it's ready, stir in the parsley and enjoy!
