Mexican Style Chili (crockpot meal)

This is my favorite chili recipe I created on my own! I make it almost every week now and it’s amazing served with rice or eaten as a dip with sour cream. 😍

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté onions, pepper, and garlic for 5 minutes or until soft. Add your pinto beans, one can of black beans, (other can comes in later) and chickpeas to the crockpot. Drain about half of your crushed tomato liquid (if necessary). Next, stir in your tomato paste and sugar into the can. Mash up your extra can of black beans in a separate bowl until it’s partially puréed. Add vegetable broth, beans and your can of tomatoes into the crockpot. Add in all your spices to the crockpot. (Garlic, onion, cumin, chili, paprika, oregano, salt, and pepper) Cook on low for 8 hours, or high for 4 hours When there’s one hour left before the crockpot is done cooking, add in cooked sausage and drained corn. Once the 8 or 4 hours is up, add in your fresh chopped parsley, cilantro, and lime/lemon juice! Then, serve. 😇❤️