Begin by chopping your onion, bell pepper, carrot, and celery. In a 6-quart slow cooker, layer the chopped vegetables at the bottom, then pour in the tomato sauce and diced tomatoes for moisture.

Open your cans of black beans, kidney beans, and pinto beans. Rinse them well under cold water to remove excess sodium. Layer the beans over the vegetable base, followed by sprinkling in salt, garlic powder, cumin, chili powder, and smoked paprika.

Using a large spoon, gently stir the ingredients in the slow cooker to combine everything cohesively.

Cover the slow cooker and set it to high for 4-5 hours or low for 6-7 hours.

Once the cooking time is up, remove the lid and stir. Squeeze in fresh lime juice and add hot sauce if desired.

Before serving, taste your chili and adjust the salt to your preference.