Ingredients

The following ingredients have 4 Servings
  • 2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
  • 3 stalks celery (diced)
  • 2 bell peppers (diced)
  • 2 medium carrots (diced)
  • 1 large onion (diced)
  • 4 cloves garlic (finely minced)
  • 1-2 tablespoons chili powder (more will be spicier)
  • 2 tablespoons cumin
  • 1 tablespoon coconut sugar (can sub brown sugar)
  • 1 teaspoon oregano
  • A pinch of chili flakes (optional)
  • 2 15-ounce cans of beans (drained and rinsed (I like kidney and white beans))
  • 2 cups frozen corn (you could use fresh but frozen is easy and works great)
  • Salt (to taste (we like about 2 teaspoons))
  • Optional toppings: sour cream, cheddar, green onions, diced avocado, cilantro

Instruction

  • Empty the cans of tomatoes into your slow cooker. Add the celery, peppers, carrots, onion, garlic, chili powder, cumin, coconut sugar, oregano, and chili flakes and stir well. Cover and turn on your slow cooker for 5-6 hours on high or 8-10 hours on low.
  • Stir in the beans and corn and let them sit for 5 minutes to warm through. Season to taste with sea salt.