Slow Cooker Corn Chili


slow-cooker-corn-chili

Both kidney and black beans are seasoned with cumin, chili powder, garlic, cinnamon and cocoa in this deceptively simple chili. Corn brings a slight crunch and fire roasted tomatoes allow for a subtly smoky flavor in this one pot wonder. This recipe comes to us from Jen of Domestic Divas.

Serves 6

  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15.5-ounce can black beans, rinsed
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 1/2 cups frozen corn
  • cilantro*, for garnish
  • scallions*, for garnish
  • radishes*, for garnish

*Optional.

Place the onion, garlic, chili powder, cumin, cocoa, cinnamon, salt and pepper together in a 4-6 quart slow cooker.

Add the tomatoes with their liquid, beans, frozen corn and 1 cup water to the slow cooker.

Cook on low for 7-8 hours, or cook on high for 4-5 hours, or until the onions are tender and the chili has thickened.

Divide into 6 portions, garnish with cilantro, scallions and radishes

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Nutrition Information

Slow Cooker Corn Chili

Servings per Recipe: 6

Amount per Serving

Calories:  247.6

Calories from Fat:  19

Total Fat:  2.1g

Saturated Fat:  .4g

Cholesterol:  0mg

Sodium:  638.8mg

Potassium:  940.1mg

Carbohydrates:  49.4g

Dietary Fiber:  13.2g

Protein:  12.9g

Sugars:  5.7g

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