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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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There are several recipes floating around out there. I like this one the best Ingredients:
29 ounces pinto beans (1 large jar) |
8 ounces tempeh |
16 ounces frozen corn |
1 green pepper (chopped) |
1 red pepper (chopped) |
1 yellow pepper (chopped) |
1 onion (chopped) |
1 tablespoon olive oil |
2 garlic cloves (diced) |
29 ounces stewed tomatoes (chopped, 2 regular cans) |
2 tablespoons chili powder (adjust to taste) |
1/2 teaspoon cumin |
1/2 teaspoon oregano |
1/4 teaspoon paprika |
1/4 teaspoon tabasco sauce (adjust to taste) |
2 cups tomato juice |
2 cups water (can substitute vegetable broth) |
Directions:
1. Place ingredients into slow-cooker.
2. Cook on low heat for 5-7 hours, stirring occasionally.
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