Southwest Bean Chili

1 can (16 oz) tomato sauce

1 can (15 oz) navy or cannellini 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) stewed or diced tomatoes, undrained

1 ½ cups frozen corn

1 medium green bell pepper, seeded & chopped (original recipe called for 2 green bell peppers)

1 cup chicken broth

3 Tablespoons chili powder (less if real hot chili powder)

4 cloves garlic, minced

1 Tablespoon cocoa powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons cilantro

½ teaspoon salt

 Hot cooked rice

 Toppings

Shredded cheese, ripe olives, avocado, green onion slices, fresh chopped tomatoes, sour cream or whatever else you might like! I even put lettuce on top at times.

 Instructions

1. Combine in slow cooker all ingredients except the rice & toppings.

2. Cover & cook on Low 6-6 ½ hrs or until vegetables are tender.

3. Spoon rice into bowls; top with chili.

4. Serve with toppings, if desired.

 Makes 8-10 servings