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Southwest Bean Chili
Browse the recipe 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.
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Chilis