Ingredients:

  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 cup (140g) frozen corn
  • 1 medium (150g) yellow onion, diced
  • 1 large (150g) red bell pepper, diced
  • 2 medium (120g) carrots, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 can (28 oz / 794g) crushed tomatoes
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (16g) masa harina
  • 2 tbsp (30ml) water

Instructions:

  1. Dice the yellow onion, red bell pepper, and carrots into uniform pieces; mince the garlic finely.
  2. Add the kidney beans, black beans, pinto beans, diced vegetables, crushed tomatoes, tomato paste, vegetable broth, and the chili powder, cumin, smoked paprika, salt, and black pepper into the slow cooker.
  3. Stir until the tomato paste is fully incorporated and the vegetables are coated in spices.
  4. Cover and cook on Low for 8 hours or High for 4 hours until carrots are tender.
  5. Thirty minutes before serving, stir in the frozen corn.
  6. Mix the masa harina with water to create a slurry and stir it into the chili; cook for the final 30 minutes to thicken.