My family is trying to cut back on our grocery budget so my husband has agreed quite willingly (surprises me every day I tell ya) to cut back on meat. This recipe is one that made him think he can cut meat down to just 2-3 times per week. I made it a little on the mild side as I don't do spicy and my boys are little and won't do spicy either so my beloved added tabasco sauce and cayenne pepper to his bowl to add some heat. You are welcome to make it hotter or keep it mild. Whatever your tastebuds desire :)
1 1/2 c. dried pinto beans--soaked, drained, cooked, drained again
1 1/2 c. dried kidney beans--soaked, drained, cooked, drained again (I did the soaking and draining and such of both types of beans at the same time in the same pot)
2 c. frozen corn kernels
1 14.5 oz can diced tomatoes, juices included (don't drain)
1 can Rotel, juices included
3-4 cups water depending on how much broth you want
2 t. chili powder
2 t. onion powder
2 t. cumin
1/2 t. garlic powder
1/2 t. salt (more to taste when done if needed)
cayenne pepper to taste (optional)
I soak and cook the beans (I did mine in the same pot together) before hand. Add all ingredients to the crockpot. If you want you can use 2 taco seasoning packets instead of the individual spices but I use half the amount of each spice for my own taco seasoning so I doubled it to equal 2 packets. Cover and set on low for 9 hours (or high for 4.5 hours). It is amazing and full of flavor! You can cut back on the beans and add some meat if you like as well. If you can eat dairy, go ahead and top with some cheese. You could also add tortilla chips to the bowl when serving for a nice garnish and tasty addition. It's flexible and delicious. Enjoy :)
No comments:
Post a Comment