Journeys Fall/Winter 2016 - Page 14

Southwest Bean Chili Yield: 8 to 10 servings Photo: Nicole Branan, Getty Images Ingredients 1 can (16 oz.) tomato sauce 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 can (14 ½ oz.) Mexican-style stewed tomatoes, undrained 1 ½ cups frozen corn Instructions 2 medium green bell peppers, seeded and chopped Combine all ingredients except rice and toppings in slow cooker. Cover and cook on low 6 to 6 ½ hours or until vegetables are tender. 1 cup chicken broth 3 tbsp. chili powder This recipe can also be prepared in a stock pot. Simmer on low until vegetables are tender. 4 cloves garlic, minced 1 tbsp. cocoa powder 1 tsp. ground cumin Catch all of Pam’s recipes on “Pam’s Kitchen” on Cabarrus County Television. ½ tsp. salt Hot cooked rice (optional) Toppings (optional): Shredded cheese, ripe olives, avocado, green onion slices TimeWarner Cable, Channel 22 Pam Outen is a Family and Consumer Sciences extension agent for NC Cooperative Extension, Cabarrus County Center. You can contact Pam at 704-920-3322 or 12 JOURNEYS Fall/Winter 2016