Crockpot Chili! This recipe is from Fix It Quick Favorite Brand Name Slow Cooker book. It's an easy recipe, but obviously from the picture I didn't have all the ingredients, thus did my own thing, so it turned out to be less veggie and con carne. But it's delicious!
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2 cans (15 1/2 ounces each) dark kidney beans, rinsed and drained
1 package (16 ounces) frozen bell pepper stir-fry mixture or 2 bell peppers, chopped
1 cup frozen corn kernels
1 can (14 1/2 ounces) diced tomatoes with peppers, celery and onions
3 tablespoons chili pepper or to taste
2 teaspoons ground cumin, divided
2 teaspoons sugar
1/2 teaspoons salt
1 tablespoon extra virgin olive oil
sour cream
chopped cilantro leaves
1. In colander, combine beans, frozen pepper mixture and corn. Run under cold water until beans are well rinsed. Shake off excess water and place in slow cooker. If using fresh bell peppers, add 1 small onion, chopped.
2. Add tomatoes, chili powder, 1 1/2 teaspoons cumin and sugar. Cover, cook on HIGH 3 hours or on LOW 5 hours.
3. Stir in salt, remaining 1/2 teaspoon cumin and olive oil. Serve with sour cream and cilantro.
Makes 4 to 6 servings
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Kitchen Hint: On preparation for crockpot cooking...
"Keep perishable foods, such as meats, poultry,
fish, and vegetables, refrigerated until preparation
and cooking time. If you opt to cut up vegetables or
meats the night before you're planning to cook them,
be sure to package each different item separately
and store in the refrigerator."
(http://www.momsmenu.com/cgi-bin/tips.cgi?display:1097851649-15434.txt)
***
2 cans (15 1/2 ounces each) dark kidney beans, rinsed and drained
1 package (16 ounces) frozen bell pepper stir-fry mixture or 2 bell peppers, chopped
1 cup frozen corn kernels
1 can (14 1/2 ounces) diced tomatoes with peppers, celery and onions
3 tablespoons chili pepper or to taste
2 teaspoons ground cumin, divided
2 teaspoons sugar
1/2 teaspoons salt
1 tablespoon extra virgin olive oil
sour cream
chopped cilantro leaves
1. In colander, combine beans, frozen pepper mixture and corn. Run under cold water until beans are well rinsed. Shake off excess water and place in slow cooker. If using fresh bell peppers, add 1 small onion, chopped.
2. Add tomatoes, chili powder, 1 1/2 teaspoons cumin and sugar. Cover, cook on HIGH 3 hours or on LOW 5 hours.
3. Stir in salt, remaining 1/2 teaspoon cumin and olive oil. Serve with sour cream and cilantro.
Makes 4 to 6 servings
***
Kitchen Hint: On preparation for crockpot cooking...
"Keep perishable foods, such as meats, poultry,
fish, and vegetables, refrigerated until preparation
and cooking time. If you opt to cut up vegetables or
meats the night before you're planning to cook them,
be sure to package each different item separately
and store in the refrigerator."
(http://www.momsmenu.com/cgi-bin/tips.cgi?display:1097851649-15434.txt)
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