Slow Cooker Corn Chili - vegetarian recipes

Slow Cooker Corn Chili

November 3 2014 Meatless Monday 

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Both kidney and black beans are seasoned with cumin, chili powder, garlic, cinnamon and cocoa in this deceptively simple chili. Corn brings a slight crunch and fire roasted tomatoes allow for a subtly smoky flavor in this one pot wonder. This recipe comes to us from Jen of Domestic Divas. Serves 6 - 1 medium onion, chopped - 4 garlic cloves, chopped - 1 tablespoon chili powder - 1 tablespoon ground cumin - 2 teaspoons unsweetened cocoa powder - 1/­­4 teaspoon ground cinnamon - 1 teaspoon salt - 1/­­4 teaspoon black pepper - 1 28-ounce can fire-roasted diced tomatoes - 1 15.5-ounce can black beans, rinsed - 1 15.5-ounce can kidney beans, rinsed - 1 1/­­2 cups frozen corn - cilantro*, for garnish - scallions*, for garnish - radishes*, for garnish *Optional. Place the onion, garlic, chili powder, cumin, cocoa, cinnamon, salt and pepper together in a 4-6 quart slow cooker. Add the tomatoes with their liquid, beans, frozen corn and 1 cup water to the slow cooker. Cook on low for 7-8 hours, or cook on high for 4-5 hours, or until the onions are tender and the chili has thickened. Divide into 6 portions, garnish with cilantro, scallions and radishes The post Slow Cooker Corn Chili appeared first on Meatless Monday.

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