Mary Lou's Favorite Vegetarian Chili

This can be made in the Crock pot

Southwest Bean Chili  (8-10 servings)

1 can (15 oz) garbanzo beans, rinsed and dry
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) black beans rinsed and drained
(Note: Or you can buy 3 cans of mixed beans)
1 cup chicken broth
4 cloves garlic (minced)
1 1/2 cup frozen niblet corn
2 medium green bell peppers, seeded and chopped
1 can (16 oz) tomato sauce
1 can (14 1/2 oz) Mexican-style stewed tomatoes, undrained (also called Chili tomatoes)
3 tbsp chili powder
1 tbsp cocoa powder
1 tsp ground cumin
1/2 tsp salt

Hot cooked rice (serve chili in bowls over rice)
Toppings: Shredded cheese, ripe olives, avocado and green onion slices

Combine all ingredients in a slow cooker. Cover and cook on low 6-6 1/2 hours or until vegetables are tender.

                                   Weston Kelley Warenzek with Mor Mor 2020



                Zoe Zapior's portrait of Mor Mor Summer 2020 (like my ear rings?)