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Ingredients Jump to Instructions ↓

  1. 1 small onion , finely chopped

  2. 2 medium poblano peppers , chopped

  3. 3 clove(s) garlic , finely chopped

  4. 1 can(s) (15 oz) red kidney beans , rinsed

  5. 1 can(s) (15 oz) black beans , rinsed

  6. 1 can(s) (15 oz) chickpeas , rinsed

  7. 1 cup(s) frozen corn kernels

  8. 1 jar(s) (16 oz) smooth chipotle or roja salsa

  9. 1 can(s) (8 oz) tomato sauce

  10. 2 tablespoon(s) unsweetened cocoa

  11. 2 tablespoon(s) salt-free chili powder

  12. 2 teaspoon(s) ground cumin

  13. 1/2 cup(s) fresh cilantro , roughly chopped Sour cream, shredded cheese and toasted pumpkin seeds, for serving

Instructions Jump to Ingredients ↑

  1. Rita Maas In a 3- to 4-qt slow cooker, combine the onion, pepper, garlic, beans, chickpeas, corn, salsa, tomato sauce, cocoa chili, chili powder, cumin and 3/4 cup water.

  2. Cook, covered, until vegetables are tender and flavors are blended, 6 to 8 hours on low or 4 to 5 hours on high.

  3. Stir in the cilantro and serve with sour cream, cheese and toasted pumpkin seeds, if desired.

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