Ingredients
- 1 can chickpeas (drained and rinsed, 14 ounces)
- 1 can black beans (drained and rinsed, 14 ounces)
- 1 can kidney beans (drained and rinsed, 14 ounces)
- 1 can fire-roasted diced tomatoes (14 ounces)
- 1 can crushed tomatoes (14 ounces)
- 1 cup frozen corn kernels
- 1 cup water
- 3/4 cup onion diced
- 1 red pepper diced
- 1/2 cup celery sliced
- 2 tablespoons tomato paste
- 6 teaspoons chili powder
- 1 tablespoon garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- Pinch of pepper
- 2 bay leaves
- 1 cup parsley minced
Instructions
- Add all the ingredients, except the parsley, into your Crock-Pot and stir to combine.
- Cover and cook on HIGH for 4 hours or LOW for 7 to 8 hours.
- When ready to serve, remove bay leaves, stir in the parsley and enjoy.
