Easy Slow Cooker Mexican Chorizo Chili

• 2 (15 1/2 ounce) cans black beans
• 1 (15 ounce) can kidney beans
• 1 (16 ounce) jar chunky salsa
• 1 cup low sodium chicken broth
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can rotel, drained
• 2 tablespoons ground cumin
• 3 (3 ounce) chorizo sausage links
• salt (optional)
• 2 teaspoons Tabasco sauce (optional)
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 6 tablespoons sour cream

1. In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes.
2. Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot.
3. Cook on low for 5 hours.
4. Let cool for about 20 minutes, then add salt and Tabasco sauce to taste.
5. Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.

black beans, kidney beans, chunky salsa, chicken broth, corn, ground cumin, chorizo sausage, salt, tabasco sauce, avocado, cilantro, sour cream

Taken from www.food.com/recipe/easy-slow-cooker-mexican-chorizo-chili-288471 (may not work)