Vegetarian Chili -- Fast and Easy Recipe -- Economical

Vegetarian Chili

1  diced yellow onion
1  diced red bell pepper
1 cup chopped carrot
1 cup chopped celery
1 (15-oz) can tomato sauce
1 (15-oz) can diced fire-roasted tomatoes
1 (15-oz) can black beans drained and rinsed
1 (15-oz) can kidney beans drained and rinsed
1 (15-oz) can pinto beans drained and rinsed
2 tsp kosher salt 
1 tsp  garlic powder
1 tsp ground cumin
1 tsp mild chili powder
1 tsp smoked paprika
1 tbsp fresh lime juice
2 tbsp hot sauce (optional)

To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
• Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.

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