Meatless Chili
By รก-4101
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Ingredients
- 1 small sweet onion, finely chopped
- 2 medium poblano peppers, chopped
- 1 Tbsp minced garlic (3 cloves)
- 1 can (15 oz) red kidney beans, rinsed
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) chickpeas, rinsed
- 1 cup frozen corn niblets
- 1 jar (16 oz) smooth chipotle or roja salsa (we used Old El Paso)
- 1 can (8 oz) tomato sauce
- 3 โ4 cup water
- 2 Tbsp cocoa chili spice blend (we used McCormick) or unsweetened cocoa
- 2 Tbsp salt-free chili powder
- 2 tsp ground cumin
- 1 โ3 cup chopped cilantro
- Serve with: sour cream, shredded cheese, toasted pumpkin seeds
Details
Preparation
Step 1
1. Line a 3-qt or larger slow-cooker with liner. Mix all ingredients except cilantro in slow-cooker. Cover and cook on low 6 to 8 hours until vegetables are tender and flavors are blended.
2. Stir in cilantro. Top with sour cream, cheese and/or toasted pumpkin seeds.
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