1 cup carrots, chopped
2 tbsp olive oil
1 large sweet yellow onion
1/2 red bell pepper, seeded and chopped
2 garlic cloves, minced or 2 tsp garlic wider
3 tbsp tomato paste,
1 tbsp chili powder
1/2 cup peas
1 28 ounce can of crushed fire roasted tomatoes
15.5 ounce can of organic northern beans, rinsed and drained
15.5 ounce can of organic pinto beans, rinsed and drained
15.5 ounce can of organic kidney beans, rinsed and drained
1 1/2 cups vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a heavy bottom skillet over medium heat.
Add the onion, red bell pepper, and poblano pepper, and cook until the onions are beginning to turn translucent and the peppers are slightly softened. Add the garlic and cook for 1 additional minute. Stir in the tomato paste and the chili powder and cook for 1 more minute.
Remove from the heat and pour the onion/pepper mixture into the bowl insert of a 4-6 quart slow cooker.
Add the fire roasted tomatoes, beans, peas, carrots, vegetable broth, salt and pepper.
Stir well to combine then cover and cook on low for 7 – 8 hours.