Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp chipotle peppers in adobo, finely minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Sauté the diced onion and red bell pepper in olive oil over medium heat for 5 minutes until softened.
  2. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Transfer the sautéed vegetables into the slow cooker.
  4. Stir in the drained cannellini beans, fire-roasted tomatoes, vegetable broth, tomato paste, smoked paprika, cumin, oregano, and minced chipotle peppers. Mix until the sauce is a consistent, pale-orange hue.
  5. Cover and cook on High for 4 hours or Low for 7-8 hours.
  6. During the final 30 minutes of cooking, use the back of a spoon to mash a small handful of beans against the side of the pot to thicken the consistency.
  7. Stir in the fresh lime juice and chopped cilantro immediately before serving.