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Sassy Bean And Brown Rice Chili

Ingredients

• 2 cups reduced-sodium vegetable broth
• 2 cups water
• 1 16-ounce jar picante sauce
• 1 15-ounce can no-salt-added pinto or red kidney beans, rinsed and drained
• 1 15-ounce can no-salt-added black beans, rinsed and drained
• 1 15-ounce can no-salt-added garbanzo beans (chickpeas), rinsed and drained
• 3/4 cup brown rice
• 1 4-ounce can diced green chiles, undrained
• 1/2 cup chopped onion
• 2 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 2 cloves garlic, minced
• 1/3 cup plain fat-free yogurt
• 1/3 cup crumbled cotija cheese or shredded reduced-fat Monterey Jack cheese (optional)
• 1/4 cup roasted pumpkin seeds (pepitas)

Directions

1. In a slow cooker combine all ingredients except yogurt, cheese and pumpkin seeds.
2. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
3. Top each serving with yogurt and sprinkle with cheese and pumpkin seeds.

Attribution