Heat oil in a large pot over medium-high heat. Add onion, carrots, and red pepper. Cook for about 10 minutes, stirring occasionally, until the onion looks translucent and the carrots soften.
Add garlic and spices (chili powder, cumin, smoked paprika, oregano, salt, pepper). Cook for 1 minute until the spices smell fragrant. Yes, that scent is the good part.
Stir in tomatoes, beans, broth, and corn. Bring the pot to a boil, then reduce the heat to low and simmer uncovered for at least 30 minutes. Let it thicken and the flavors mingle.
Finish with lime juice. Turn off the heat and stir in 2 tsp lime juice. Serve in bowls and add your favorite toppings.
Pro tip: Taste and adjust salt at the end. Acidic ingredients like lime bring out flavor, so add it last.
Crockpot Instructions (best for busy days)
Sauté first (optional but recommended): Heat oil in a skillet, cook onion, carrots, and bell pepper until soft (6–8 minutes). Add garlic and spices for the final minute. This step deepens flavor — worth the two extra minutes.
Transfer to crockpot: Put the sautéed mixture in the slow cooker. Add diced tomatoes, beans, broth, and corn. Stir to combine.
Cook low & slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The longer you cook, the better the flavors marry.
Finish: Stir in lime juice before serving and top as desired.
Why sauté first? Browning the veggies unlocks sweeter, nuttier flavors that the crockpot alone won’t quite achieve. IMO, it’s the difference between “fine” and “chef’s kiss.”
