Crockpot Mexican Jumping Bean Chili

Name: Crockpot Mexican Jumping Bean Chili
Ingredients: 2 medium onions (chopped); 2 red bell peppers (chopped (or any color such as orange or yellow)); 1 green pepper (chopped); 3 cloves garlic (chopped); 1 28 ounce can diced tomatoes, undrained; 1 28 ounce can tomato puree; 1 tablespoon tomato paste; 1 15 ounce can chickpeas (garbanzos), rinsed and drained; 1 15 ounce can red kidney beans, rinsed and drained; 1 15 ounce can pinto beans, rinsed and drained; 1 cup frozen shelled edamame* (no need to defrost); 1/2 cup uncooked quinoa (rinsed); 1 cup vegetable broth (can stir in a bit more after cooking if a thinner chili is desired); 1-2 jalapenos (seeded and chopped (optional)); Hot sauce to taste (optional); 1/2 to 1 teaspoon salt; 2 tablespoons chili powder; 1 tablespoon dried oregano; 1 tablespoon dried cumin; Sliced green onions; Shredded cheddar cheese; Plain Greek yogurt or sour cream; Salsa; Chopped avocado or guacamole; Sweet potato or blue corn tortilla chips

Crockpot Mexican Jumping Bean Chili

Written by David Shapiro

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Crockpot Mexican Jumping Bean Chili

Written by David Shapiro

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