|400 g||canned black beans (drained and rinsed)|
|400 g||canned kidney beans (drained and rinsed)|
|400 g||canned white beans (drained and rinsed)|
|1||large green bell pepper|
|1||medium red onion|
|1½ tbsp||tomato paste|
|1½ tbsp||chili powder|
|3 tsp||cocoa powder|
|1½ tbsp||smoked paprika powder|
|1 tsp||dried oregano|
|800 g||canned crushed tomatoes|
|cilantro for serving|
|scallions for serving|
|sour cream for serving|
A young, dry, fruity Merlot contrasts nicely with the chili.
Mince garlic and chop bell pepper and onion; transfer to slow cooker.
Add rinsed beans, tomato paste, spices, herbs, crushed tomatoes, salt, and a few grinds of black pepper to slow cooker. Add 1 cup of water, stir to combine, then cover and cook on low until chili has thickened, approx. 7 – 8 hours (or on high for approx. 4 – 5 hours). Serve topped with chopped cilantro and scallions and a dollop of sour cream. Enjoy!