Southwest Bean Chili (crock pot)
alt.recipes/Shea Brooks
Recipe Adapted from Best Loved Slow Cooker Recipes
Servings: 10
1 (16 oz) can tomato sauce
1 (15 oz) can garbanzo beans -- rinsed & drained
1 (15 oz) can kidney beans -- rinsed & drained
1 (15 oz) can black beans -- rinsed & drained
1 (14.5 oz) can Mexican-style stewed tomatoes -- undrained
1 1/2 cups frozen corn
2 medium green bell peppers -- seeded & chopped
1 cup vegetable broth
3 tablespoons chili powder
4 cloves garlic -- minced
1 tablespoon cocoa powder
1 teaspoon ground cumin
1/2 teaspoon salt
hot cooked rice
OPTIONAL TOPPINGS: shredded cheese, ripe
olives, avocado, green onion
Combine all ingredients except rice and toppings in slow cooker. Cover and cook on low for 6 to 6 1/2 hours or until vegetables are tender.
Spoon rice into bowls and top with chili. Serve with toppings if desired.
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