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Prep Time: 10 Minutes Cook Time: 410 Minutes |
Ready In: 420 Minutes Servings: 6 |
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My family loves this meal, and my husband didn't even realize the meat was 'missing' until after dinner that night when I mentioned it. I made it for my husband and I along with 3 other guys at hunting camp, and every last drop was gone! This recipe is modified (to make it meatless) from one found in Fix-It & Forget-It. Best of all, when I priced it out late 2006, it only cost $3.50 for the entire batch! If you are out all day, make it in the crock pot. Otherwise, if you forgot or need a *slightly* faster meal, let it simmer on the stove in a dutch oven for 1 1/2 - 2 hours. Ingredients:
1 onion, chopped |
1 green pepper, chopped |
2 stalks celery, chopped |
1 (10 3/4 ounce) can tomato soup |
1 quart tomato juice |
2 (15 ounce) cans pinto beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 1/2 ounce) can mexican chili beans |
garlic powder, to taste |
ground pepper, to taste |
salt, to taste |
egg noodles (optional) |
cheddar cheese, shredded (optional) |
sour cream (optional) |
Directions:
1. Saute onion, green pepper, and celery in olive oil. (This step can be omitted if hurrying).
2. Combine all ingredients (except optional additions) in a 5 qt slow cooker. Mix well.
3. Cover and cook on low for 7-8 hours.
4. If desired, add cooked noodles prior to serving.
5. If desired, top each bowl with shredded cheddar cheese and/or sour cream.
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