Thursday, January 28, 2010

Slow Cooker Three Bean Enchilada Chili

1-28 ounce can crushed tomatoes
1-15 ounce can pinto beans, rinsed and drained
1-15 ounce can dark red kidney beans, rinsed and drained
1-15 ounce can black beans, rinsed and drained
1 1/4 cups enchilada sauce (store bought or your own recipe)
1 teaspoon dried oregano leaves
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon ground chipotle
  1. Combine all ingredients in the crock of your slow cooker and stir to mix well.
  2. Cook on low for 4-6 hours.
  3. Serve with shredded cheese and tortilla chips.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.