This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French bread and/or rice! Enjoy!
Ingredients
1(11 ounce) can condensed black bean soup (or canned black beans in juice)
1(15 ounce) can kidney beans, drained and rinsed
1(15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils), 1(16 ounce) can vegetarian baked beans
1(14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes), 1(15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves
chopped, 1(4 ounce) can diced chilies
1 -2 jalapeno
chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
Preparation
1. In a saucepan, sauté the onion, bell pepper, zucchini, and celery for about 5 minutes.
2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chillies, and celery.
3. Season with garlic, chilli powder, cumin, parsley, oregano, basil (and cilantro if using).
4. Cook for about 6 hours on low.
5. Serve with tortillas, cornbread, rice, or French bread.
6. Enjoy!
7. This freezes well!
8. Leftovers are good on top of nachos!
Ingredients
1(11 ounce) can condensed black bean soup (or canned black beans in juice)
1(15 ounce) can kidney beans, drained and rinsed
1(15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils), 1(16 ounce) can vegetarian baked beans
1(14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes), 1(15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves
chopped, 1(4 ounce) can diced chilies
1 -2 jalapeno
chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
Preparation
1. In a saucepan, sauté the onion, bell pepper, zucchini, and celery for about 5 minutes.
2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chillies, and celery.
3. Season with garlic, chilli powder, cumin, parsley, oregano, basil (and cilantro if using).
4. Cook for about 6 hours on low.
5. Serve with tortillas, cornbread, rice, or French bread.
6. Enjoy!
7. This freezes well!
8. Leftovers are good on top of nachos!
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