INGREDIENTS
1
can (16 ounces) tomato sauce
2
medium green bell peppers, seeded and chopped
1
can (15 ounces) garbanzo beans, rinsed and drained
1
can (15 ounces) red kidney beans, rinsed and drained
1
can (15 ounces) black beans, rinsed and drained
1
can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1‑1/2
cups frozen corn
1
cup chicken broth
3
tablespoons chili powder
4
cloves garlic, minced
1
tablespoon unsweetened cocoa powder
1
teaspoon ground cumin
1/2
teaspoon salt
Hot cooked rice
Toppings
Shredded cheese, sliced ripe olives, avocado and green onion slices (optional)
PREPARATION:
Slow Cooker Directions
- Combine all ingredients except rice and toppings in slow cooker; stir until well blended. Cover and cook on LOW 6 to 6-1/2 hours or until vegetables are tender.
- Spoon rice into bowls; top with chili. Serve with toppings, if desired.
This recipe appears in:
Chilis
