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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 7 |
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I combine ingredients for this hearty chili, chunky with veggies, the night before, put in my trusty slow cooker in the morning and come home to a rich, spicy meal at night! âMarjorie Au, Honolulu, Hawaii Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/2 cups frozen corn |
1 large onion, chopped |
1 medium zucchini, chopped |
1 medium sweet red pepper, chopped |
1 can (4 ounces) chopped green chilies |
1 ounce mexican chocolate, chopped |
1 cup water |
1 can (6 ounces) tomato paste |
1 tablespoon cornmeal |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon hot pepper sauce, optional |
optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco |
Directions:
1. In a 4-qt. slow cooker, combine the first nine ingredients. Combine the water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and pepper sauce if desired until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender.
2. Serve with toppings of your choice. Yield: 7 servings.
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