Ingredients:
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
2 large onions, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
3 tbsp chili powder
2 tbsp bottled minced garlic (12 cloves)
1 can chipotle chile pepper in adobo sauce, finely chopped
1 tsp ground cumin
1/4 tsp salt
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 oz) can chicken broth
1/4 cup snipped fresh cilantro
Hot cooked white or brown rice (optional)
1. In 4 to 5 quart slow cooker, combine black beans, kidney beans, garbanzo beans, onion, red and green sweet peppers, chili powder, garlic, chipotle chile pepper, cumin and salt. Add tomatoes and broth.
2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Stir in cilantro. If desired, serve bean mixture with rice. Makes 8 (1 1/4 cup) servings.