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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 5 |
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When I was working (I'm retired now), this recipe was a mainstay because I could prepare the ingredients the night before, then on the way out the door in the morning. throw everything in the slow cooker. When I got home later, I made the toppings and supper was done.Jane McMillan, Dania Beach, Florida Ingredients:
2 cans (14-1/2 ounces each) mexican diced tomatoes, undrained |
1 can (15 ounces) black beans, rinsed and drained |
2 cups frozen corn, thawed |
1 cup salsa |
1 medium zucchini, cut into 1/2-inch pieces |
1 medium green pepper, coarsely chopped |
1 small onion, coarsely chopped |
1 celery rib, chopped |
3 tablespoons chili powder |
1 teaspoon dried oregano |
2 garlic cloves, minced |
3/4 teaspoon salt |
3/4 teaspoon pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
optional toppings: sour cream, chopped avocado, chopped onion and/or shredded cheddar cheese |
Directions:
1. In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Garnish with sour cream, avocado, onion and/or cheese if desired. Yield: 5 servings (2 quarts).
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