Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, seeded and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Corn tortillas, cut into strips (for serving)
Feel free to substitute or add your favorite vegetables, such as zucchini or carrots, for extra nutrition and flavor.
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onions and garlic, sautéing until the onions are translucent, about 3-4 minutes. This step reminds me of the countless times I stood beside my abuela, learning how to coax flavors from simple ingredients.
- Transfer the onions and garlic to your crockpot. Add the bell pepper, jalapeño, black beans, kidney beans, corn, diced tomatoes, and vegetable broth.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together, ensuring the spices are well distributed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. This is the perfect time to walk Biscuit, my golden retriever, on the beach or dive into a good book.
- Before serving, stir in the lime juice. This little touch brings brightness to the soup, just like my family’s laughter around the dinner table.
- Garnish with fresh cilantro and serve with crispy tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International