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Meatless Chili

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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 โ„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 โ„3 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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