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.
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
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