TLC Cooking "Southwest Bean Chili"

Southwest Bean Chili

YIELD Makes 8 to 10 servings
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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

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

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