1 15oz can black beans
1 yellow onion
1 carrot
1 pepper (I used red)
6 oz tomato paste
32 oz veggie broth
1 TBSP cumin
½ TBSP paprika
1 TBSP garlic powder
½ TBSP dried cilantro
½ TBSP dried parsley
1 TBSP Apple Cider Vinegar
1 TBSP balsamic vinegar
1 handful crushed tortilla chips
Optional toppings: cheddar cheese, cilantro, plain Greek yogurt, avocado
Directions:
1. Chop veggies
2. Measure out all ingredients
3. Add to crockpot, set to low for ~8 hours
4. Serve warm, refrigerate leftovers, or freeze for later use