Vegetarian Chili Ole!

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups frozen corn
• 1 large onion, chopped
• 1 medium zucchini, chopped
• 1 medium sweet red pepper, chopped
• 1 can (4 ounces) chopped green chiles
• 1 ounce Mexican chocolate, chopped
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 tablespoon cornmeal
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot pepper sauce, optional
• Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

1. In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender.
2. Serve with toppings of your choice.

kidney beans, black beans, tomatoes, frozen corn, onion, zucchini, sweet red pepper, green chiles, chocolate, water, tomato paste, cornmeal, chili powder, salt, oregano, ground cumin, hot pepper sauce, tomatoes

Taken from www.tasteofhome.com/recipes/vegetarian-chili-ole/ (may not work)