Sweet n Smoky Slow Cooker Chili

Posted under , by on published by Nature's Path

Slow to cook, easy to eat. The spicy mix of chipotle pepper and maple syrup give these beans a wonderfully smoky-sweet taste. Serving warm will bring your guests back for more.

  • Serves 5 cups
  • 10 mins prep, 4 hrs cook 4 hrs 10 mins total
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Ingredients:

  • 1 can (28 oz) diced tomatoes
  • 2 cups kidney beans, drained and rinsed
  • 1 cooking onion and red pepper, chopped
  • ¼ cup tomato paste
  • 1 chipotle pepper in adobo sauce, finely chopped
  • ¼ cup maple syrup
  • 2 tbsp Tex-Mex seasoning
  • 1 tsp salt
  • 1 cup corn kernels
  • ¼ cup sliced green onion
  • Que Pasa Carnival Tortilla Chips

Directions:

  1. Stir tomatoes with beans, onion, pepper, tomato paste, chipotle, maple syrup, seasoning and salt in a slow cooker.
  2. Cook on high for 4 hours; stir in corn. Adjust salt to taste. Serve warm.
  3. Serve with Que Pasa Carnival Tortilla Chips

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