Slow Cooker Vegan Chili Recipe

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1-1/2 cups frozen corn1 large onion, chopped1 medium zucchini, chopped1 medium sweet red pepper, chopped1 can (4 ounces) chopped green chiles1 ounce Mexican chocolate, chopped1 cup water1 can (6 ounces) tomato paste1 tablespoon cornmeal1 tablespoon chili powder1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/4 teaspoon hot pepper sauce, optionalOptional toppings: Diced tomatoes and chopped green onions

Preparation

In a 4-qt. slow cooker, combine the first 9 ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low until vegetables are tender, 6-8 hours.

Serve with toppings of your choice.