Marvelous Meatless Chil

Active Time: 15 minutes
Total Time: 6 hours
Makes 7 cups


  • 1 slow cooker liner (we used Reynolds® Slow Cooker Liners)
  • 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 PasoTM)
  • 1 can (8 oz.) tomato sauce
  • 3⁄4 cup water
  • 2 Tbsp. cocoa chili spice blend (we used McCormickTM) or unsweetened cocoa powder
  • 2 Tbsp. salt-free chili powder
  • 2 tsp. ground cumin
  • 1⁄3 cup chopped cilantro

Serve with:

  • Sour cream, shredded cheese, toasted pumpkin seeds
Reynolds® Slow Cooker Liners is a trademark of Reynolds Foil Inc.
Old El Paso is a trademark owned by PET INCORPORATED.
McCormick is a registered trademark owned by McCormick & Company, Incorporated.


  1. Line a 3-qt. or larger slow cooker. 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.


6 Servings

Nutrition Facts

Calories: 323 
Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 942mg
Carbohydrates: 62g
Dietary Fiber: 18g
Protein: 16g