Vegetarian Chili (CP recipe)

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Vegetarian Chili

 

1 15-ounce can red kidney beans, rinsed and drained

1 15-ounce can white beans, rinsed and drained

1 15-ounce black beans, rinsed and drained

1 14-1/2-ounce can diced tomatoes and green chile peppers, undrained or use

Rotel hot brand

1 cup beer or vegetable broth

3 tablespoons chocolate syrup

1 tablespoon chili powder

2 teaspoons Cajun seasoning or chile powder

Dairy sour cream (optional)

Shredded cheddar cheese (optional)

 

In a 3-1/2- or 4-quart slow cooker, combine kidney beans, white beans, black

beans, undrained tomatoes and green chile peppers, beer or broth, chocolate

syrup, chili powder, and Cajun seasoning.

 

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for

3 to 4 hours. If desired, garnish individual servings with sour cream and

cheese.

 

Makes 4 servings.