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Once the vegetables are chopped, add them to a skillet with the olive oil and cook over medium until the vegetables are softened (approximately 5-7 minutes.)
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While the vegetables are cooking, puree the black beans and add into the slow cooker. Add in the broth and corn.
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Mix the garlic, tomato paste, oregano, cumin, cilantro, and onion powder into the vegetable mixture. Mix thoroughly. Cook for another 2-3 minutes.
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Combine the vegetable mixture with the black beans, corn, and broth in the slow cooker.
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Cook on low for 6 hours.
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Serve with optional toppings.