can (15 ounces) garbanzo beans, rinsed and drained
1
can (15 ounces) red kidney beans, rinsed and drained
1
can (15 ounces) black beans, rinsed and drained
1
can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1-1/2
cups frozen corn
1
cup chicken broth
3
tablespoons chili powder
4
cloves garlic, minced
1
tablespoon unsweetened cocoa powder
1
teaspoon ground cumin
1/2
teaspoon salt
Hot cooked rice
Toppings
Shredded cheese, sliced ripe olives, avocado and green onion slices (optional)
Slow Cooker Directions
Combine all ingredients except rice and toppings in slow cooker; stir until well blended. Cover and cook on LOW 6 to 6-1/2 hours or until vegetables are tender.
Spoon rice into bowls; top with chili. Serve with toppings, if desired.
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