Meatless Chili

By á-4101

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

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.