Southwest Bean Chili the Editors of Publications International, Ltd.
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|
|Hot cooked rice|
|Shredded cheese, sliced ripe olives, avocado and green onion slices (optional)|
- 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.
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