This is my kind of recipe. You pour everything in the crock-pot and go to bed. The next morning you’ve got a meal ready. That’s what I did last night. Then I brought this to work today and heated it up for lunch. There was still a lot left, so guess what I had for dinner?
2 carrots, medium sized, diced
1 onion, medium sized, finely chopped
2 (15 ounce) cans Tomatoes, diced with juice
1 (19 ounce) can black beans, rinsed and drained
1 (19 ounce) can kidney beans, rinsed and drained
1 (4 1/2 ounce) can green chilies, chopped, with liquid
1 cup vegetable stock
3 tablespoons chili powder
1/2 teaspoon salt
1/4 cup fresh cilantro, chopped
1. Combine all ingredients except cilantro in medium-sized crockpot.
2. Cook on low 6-8 hours.
3. Add cilantro; cook on high 15-20 minutes longer.
Read source: Food.com
I adjusted the recipe for two servings. But I had to add a lot my veggie stock than they recommend. Of course, my beans were not canned. They were dry when I put them in!
Anyway, the cilantro makes this taste kick. Loved it.