I combine the ingredients for this chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night.
—MARJORIE AU HONOLULU, HI
PREP: 35 MIN. • COOK: 6 HOURS • MAKES: 7 SERVINGS
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups frozen corn
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1 ounce Mexican chocolate, chopped
1 cup water
1 can (6 ounces) tomato paste
1 tablespoon cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce, optional
Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco
1. In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and pepper sauce if desired until smooth; stir into the slow cooker. Cover and cook on low for 6-8 hours or until the vegetables are tender.
2. Serve with toppings of your choice.