Ingredients
1 large green sweet pepper, chopped
3 tablespoons chili powder
2 tablespoons bottled minced garlic (12 cloves)
1 15-ounce can black beans, rinsed and drained
1 15-ounce can dark red kidney beans, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
2 large onions, chopped
1 large red sweet pepper, chopped
1 canned chipotle chile pepper in adobo sauce, finely chopped
1 teaspoon ground cumin
1/4 teaspoon salt
2 14 1/2-ounce cans no-salt-added diced tomatoes, undrained
1 14-ounce can reduced-sodium chicken broth
1/4 cup snipped fresh cilantro
Hot cooked white or brown rice (optional)
Directions
1. In 4 - to slow cooker for 5 quarts, combine black beans, kidney beans, chickpeas, onion, red and green peppers, chile powder, garlic, cumin and salt chipotle Chile. Add tomatoes and broth.2. Cover and cook on low heat for 8-10 hours or part of a framework at high temperature for 4-5 hours. Stir in the cilantro. If desired, serve the mixture of beans with rice.
Makes 8 (1 1/4-cup) servings.
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