1 Tablespoon olive oil
1 small onion diced
2 garlic cloves minced
1 can black beans
1 can garbonzo beans
1 can spicy kidney beans
1 can yellow corn
1 can diced tomatoes
1 can of tomato sauce
1 package of soyrizo
2 Tablespoons of cocoa powder
1 tablespoon paprika
1 teaspoon cinnamon
1.5 teaspoon chili powder
.5 tsp cumin
black pepper to taste
If using no salt added canned veggies and beans, feel free to add a little salt to the mix.
I like to use a crockpot for this chili recipe.
Add the olive oil to the bottom of the crock pot and turn the setting to high.
Then chop the onion and mince the garlic.
Once chopped add to the olive oil and allow to cook down for at least five minutes, stir occasionally.
White the onions are cooking open the bean and vegetable cans. Frozen beans and veggies will work for this recipe as well.
Once the onions have become slightly clear add the rest of the ingredients and stir.
Cover and cook on high for one hour.
Then turn the crock pot setting to low and continue cooking, covered for another 4 hours stirring occasionally.
Serve with cornbread and chopped green onions and dairy free sour cream as a garnish.