Ingredients
The following ingredients have 8 Servings
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1 chipotle pepper (seeded & minced)
- 2 teaspoons adobo sauce from chipotle can
- 1 28 ounce can petite diced tomatoes
- 2 14 ounce cans each black beans, (drained & rinsed)
- 1 14 ounce can red kidney beans, (drained & rinsed)
- 1 14 ounce can pinto beans, (drained & rinsed)
- 1 3/4 cups vegetable broth
- 1 1/2 cup frozen corn kernels
- 2 teaspoon fresh lime juice
- minced cilantro
- grated cheddar cheese ((omit for vegan))
Instruction
- Place all of the ingredients, except the lime juice, cilantro and cheddar cheese, in a slow cooker. Stir to combine.
- Cook on LOW heat for 8 hours, or until the chili is thickened. Taste and stir in additional chipotle peppers and/or adobo sauce to make the chili spicier, if desired. Stir in the lime juice.
- Serve with cilantro and grated cheddar cheese.
