Yield: Makes 8 to 10 servings
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

Shredded cheese, sliced ripe olives, avocado and green onion slices (optional)



 
Preparation:
1.
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.

2.
Spoon rice into bowls; top with chili. Serve with toppings, if desired.





This recipe appears in: Chilis

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