Tuesday, September 13, 2016
We are a chili-loving family (evidence can be found here and here). This taco version was another winner and will definitely be going into the menu rotation this fall and winter! It's hearty, pretty healthy (can't not include a little cheese and a few chips), can be made vegetarian (if you substitute veggie broth for the chicken broth), has minimal ingredients AND your crock pot does (almost) all of the work for you. What's not to love??!
1 can cannellini beans
1 can pinto beans
2 cups frozen corn, thawed
1 can fire roasted diced tomatoes (you can use regular - these just add a little more flavor)
1 small yellow onion, diced
3 garlic cloves, minced
1 tbsp chili powder
1 tsp each: cumin powder, salt, pepper
A few dashes of cayenne pepper and/or red pepper flakes (if your family likes extra heat)
2-2 ½ cups chicken broth (can substitute vegetable broth if desired)
Drain and rinse beans in a large colander. Also drain any excess water off of thawed corn. Pour into slow cooker.
Add remaining ingredients into slow cooker, stirring to combine. Cook on low 8 hours (preferable) or 4 if you need it faster.
Serve with shredded cheddar cheese, tortilla chips & any other toppings you enjoy (avocado, tomatoes, green onion, etc.). A perfectly easy family dish for the fall. Enjoy, y'all!