Slow Cooker Spicy Kidney Bean Chili

1.In a skillet over medium heat, add olive oil. Sauté the onion, red bell pepper, green bell pepper, carrots, and celery for 4-5 minutes until softened.

2.Add the garlic and cook for 1 more minute until fragrant. (This step enhances flavor, but you can skip sautéing and add all fresh vegetables directly to the slow cooker if desired.)

3.Transfer the sautéed vegetables to your slow cooker.

4.Add the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Stir to coat the vegetables evenly.

5.Add kidney beans, crushed tomatoes, diced tomatoes, vegetable broth, tomato paste, and sugar (if using). Stir well to combine.

6.Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

7.If using, add corn kernels about 30 minutes before the end of cooking time.

8.Taste and adjust seasoning with more salt or cayenne if desired. Stir in the lime juice just before serving.

9.Serve hot, garnished with chopped cilantro, sliced jalapeños, and a dollop of sour cream or vegan alternative.