From: Woman's Day US

Yields:
4
Prep Time:
15 mins
Total Time:
8 hrs 15 mins
Cal/Serv:
323
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Ingredients
- 1 small onion
- 2 medium poblano peppers
- 3 clove garlic
- 1 can red kidney beans
- 1 can black beans
- 1 can chickpeas
- 1 cup frozen corn kernels
- 1 jar smooth chipotle or roja salsa
- 1 can tomato sauce
- 2 Tbsp. unsweetened cocoa
- 2 Tbsp. salt-free chili powder
- 2 tsp. ground cumin
- 1/2 cup fresh cilantro
- Sour cream, shredded cheese and toasted pumpkin seeds, for serving
Directions
- Step 1In 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.
- Step 2Cook, covered, until vegetables are tender and flavors are blended, 6 to 8 hours on low or 4 to 5 hours on high.
- Step 3Stir in the cilantro and serve with sour cream, cheese and toasted pumpkin seeds, if desired.
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