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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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Marcy Blum who showed up on the nateshow Ingredients:
1 (19 ounce) can black beans, drained and rinsed |
1 (15 ounce) can dark red kidney beans, drained and rinsed |
1 (19 ounce) can garbanzo beans, drained and rinsed |
1 (16 ounce) can vegetarian baked beans |
1 (30 ounce) can chopped tomatoes and liquid |
1 (8 ounce) can tomato puree |
1 cup beer |
1 onion, chopped |
3 large carrots, diced |
1 (8 ounce) can chopped jalapeno peppers |
1 large red pepper, seeded and chopped |
1 large green pepper, seeded and chopped |
4 stalks celery, chopped |
3 garlic cloves, chopped |
2 tablespoons chili powder |
1 tablespoon hot pepper sauce |
1 tablespoon cumin |
8 leaves fresh basil, julienned |
1 teaspoon coarse salt |
Directions:
1. In a slow cooker, start by adding all chopped vegetables, then spices and stirring together, add remaining ingredients and cook for two hours or more on high.
2. Toppings on side:.
3. Shredded Monterey Jack or Sharp Cheddar Cheese.
4. Chopped scallions-green tops and white.
5. Corn tortilla chips.
6. Sour cream or yogurt.
7. Chopped avocados.
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