Total Pageviews

Thursday, November 19, 2015

••••DOUBLE-HEARTY AND QUICK VEGGIE CHILI••••

(Source: Publicatiions International, Slow Cooker Bible & photos)

••••PERFECT FOR A COLD DAY!!
••••DOUBLE-HEARTY AND QUICK VEGGIE CHILI••••

2 cans (about 15 ounces each) dark kidney beans, rinsed and drained
1 package (16 ounces) frozen bell pepper stir-fry mixture, thawed, or 2 bell peppers, *chopped
1 can (14-1/2 ounces) diced tomatoes with peppers, celery and onions
1 cup frozen corn kernels, thawed
3 tablespoons chili powder
2 teaspoons ground cumin, divided
1 tablespoon olive oil
1/2 teaspoon salt
+Sour Cream
+Chopped cilantro leaves

*If using fresh bell peppers, add 1 small onion, chopped.

1. Combine beans, bell peppers, tomatoes, corn, chili powder, sugar and 1-1/2 teaspoons cumin in slow cooker; mix well.

2. Cover; cook on LOW 6 hours or on HIGH 3 hours.

3. Stir in olive oil, salt and remaining 1/2 teaspoon cumin. Serve with sour cream and cilantro.

Makes 4 to 6 servings 

NOTE: If using fresh bell peppers, add 1 small onion, chopped




No comments:

Post a Comment