1 can (15-oz) garbanzo beans, rinsed and drained
1 can (15-oz) red kidney beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 cup chicken broth
4 minced garlic cloves
1 1/2 cups frozen corn
2 medium or 1 large green bell pepper, seeded and chopped
1 can (16-oz) tomato sauce
1 can (14.5-oz) Mexican-style stewed tomatoes, do not drain
3 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 tsp ground cumin
1/2 tsp salt
Hot cooked brown rice (to serve chili over)
Optional garnishes: shredded cheese, ripe olives, sour cream, avocado slices, sliced green onion
Combine the beans, chicken broth, garlic, corn, bell pepper, tomato sauce, tomatoes with their juice, chili powder, cocoa powder, cumin and salt in the slow cooker or crockpot. Place the lid on the cooker and cook on low setting for 6 to 7 hours.
To serve, spoon the hot rice into bowls and top with chili. Top with condiments as desired.
Yield: 8 to 10 servings.