Post by JJ Judkins on Oct 19, 2011 11:41:21 GMT -6
Vegetarian Chili
"Any Body Can Cook in a Crock-Pot," by Debbie Thornton
2 Tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 Tbsp. cumin
1 tsp. cayenne pepper
3 (14-oz.) cans crushed tomatoes
1 (10-oz.) bag frozen whole kernel corn
4 (10-oz.) cans black beans, rinsed, drained
2 cups picante sauce
Sauté first 7 ingredients in a skillet for 5 minutes. Combine all ingredients in a slow cooker. Mix well. Cover. Cook on low for 6 hours or high for 3 hours.
from the July 2011 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
"Any Body Can Cook in a Crock-Pot," by Debbie Thornton
2 Tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 Tbsp. cumin
1 tsp. cayenne pepper
3 (14-oz.) cans crushed tomatoes
1 (10-oz.) bag frozen whole kernel corn
4 (10-oz.) cans black beans, rinsed, drained
2 cups picante sauce
Sauté first 7 ingredients in a skillet for 5 minutes. Combine all ingredients in a slow cooker. Mix well. Cover. Cook on low for 6 hours or high for 3 hours.
from the July 2011 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook