Crockpot big bowl of red
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Onions, chopped |
| 1 | Green bell pepper, chopped | |
| 2 | Red bell peppers, chopped | |
| 4 | Cloves garlic, minced | |
| 2 | Jalapeno chile pepper, seeded and minced | |
| 1 | large | Tomato, chopped |
| 56 | ounces | Canned tomatoes, crushed |
| 45 | ounces | Canned kidney beans, drained and rinsed |
| 2 | tablespoons | Chili powder |
| 2 | tablespoons | Dried oregano |
| 4 | teaspoons | Cumin |
| 2 | teaspoons | Paprika |
| 4 | teaspoons | Tabasco sauce |
| 1 | teaspoon | Ground black pepper |
Directions
Combine all ingredients in crockpot. Cook on low setting for 8-10 hours.
Per serving: 289 Calories; 3g Fat (7% calories from fat); 16g Protein; 56g Carbohydrate; 0mg Cholesterol; 1463mg Sodium Recipe by: Jay Solomon- Lean Bean Cuisine (adapted for crockpot) Posted to Digest eat-lf.v097.n041 by Joanne McAndrews Eisenman <jmca@...> on Feb 11, 1997.