- 1 of 3 In a large skillet, cook beef over medium-high until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Transfer meat to a 4- to 5-quart slow cooker.
- 2 of 3 Stir in tomatoes, black beans, pinto beans, red kidney beans, broth, onions, tomato sauce, chili powder, chipotle pepper, garlic, cumin, cinnamon and coriander.
- 3 of 3 Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. If using LOW, turn to HIGH. Stir in chocolate and honey. Cover and cook about 15 minutes or until heated through. If desired, serve with sour cream and chopped green onions.
Servings Per Recipe: 8
Per Serving: 9 g Fat, total, 37 g carb., 8 g fiber, 22 g pro., 1076 mg sodium, 298 kcal cal.