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Southwest Bean Chili


Makes 8 to 10 servings


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)


  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.

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