Meatless Chili

Meatless Chili
Meatless Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

    ⁄4 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

    ⁄3 cup chopped cilantro

  • Serve with: sour cream, shredded cheese, toasted pumpkin seeds

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: