Slow-Cooker Vegan Chili Recipe: How to Make It

Ingredients

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups frozen corn
• 1 large onion, chopped
• 1 medium zucchini, chopped
• 1 medium sweet red pepper, chopped
• 1 can (4 ounces) chopped green chiles
• 1 ounce Mexican chocolate, chopped
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 tablespoon cornmeal
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot pepper sauce, optional
• Optional toppings: Diced tomatoes and chopped green onions