This is spicy but very good!!! It also freezes great! I made a large pot so I froze the extra in single servings so I could enjoy this dish during lunch or with a sandwich for dinner.
Ingredients:
3 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
8 cloves garlic, minced
1 tablespoon ground cumin
3 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 cups water
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 tablespoon brown sugar
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 cup frozen corn kernels
Just before serving:
1 1/2 teaspoons salt
1/4 cup coarsely chopped fresh cilantro
1 tablespoon lime juice
Optional toppings:
shredded cheese
sour cream (I used plain Greek yogurt).
1 medium onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
8 cloves garlic, minced
1 tablespoon ground cumin
3 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 cups water
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 tablespoon brown sugar
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 cup frozen corn kernels
Just before serving:
1 1/2 teaspoons salt
1/4 cup coarsely chopped fresh cilantro
1 tablespoon lime juice
Optional toppings:
shredded cheese
sour cream (I used plain Greek yogurt).
Instructions:
1. Put all the main ingredients in a crock pot. Cook on high heat for 2 hours or low heat for 6 hours.
2. Stir in salt, cilantro, and lime juice immediately before serving.
No comments:
Post a Comment