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MARVELOUS MEATLESS CHILI

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YIELD

6 servings (makes 7 cups)

ACTIVE

15 minutes

TOTAL

6 to 8 hours on low

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1 SLOW COOKER LINER (WE USED REYNOLDS)

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)

1 CAN (8 OZ) TOMATO SAUCE

¾ CUP WATER

2 TBSP COCOA CHILI SPICE BLEND (WE USED MCCORMICK) OR UNSWEETENED COCOA

2 TBSP SALT-FREE CHILI POWDER

2 TSP GROUND CUMIN

image CUP CHOPPED CILANTRO

SERVE WITH: SOUR CREAM, SHREDDED CHEESE, TOASTED PUMPKIN SEEDS

Line a 3-qt or larger slow cooker with liner. 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.

Stir in cilantro. Top with sour cream, cheese and/or toasted pumpkin seeds.

SIDE SUGGESTION

Sliced avocados on lettuce

PER SERVING

CALORIES 323 TOTAL FAT 3G SATURATED FAT 0G CHOLESTEROL 0MG SODIUM 942MG

TOTAL CARBOHYDRATES 62G DIETARY FIBER 18G PROTEIN 16G