Marvelous Meatless Chili

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

Ingredients

• 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 Paso^TM)
• 1 can (8 oz.) tomato sauce
• 3⁄4 cup water
• 2 Tbsp. cocoa chili spice blend (we used McCormick^TM) or unsweetened cocoa powder
• 2 Tbsp. salt-free chili powder
• 2 tsp. ground cumin
• 1⁄3 cup chopped cilantro
  

• 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.

Preparation

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.

Yield

6 Servings

Nutrition Facts

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