4.3/5
(3 Votes)
Ingredients
- 28-oz. can diced tomatoes
- 16-oz. can black beans,
- drained and rinsed
- 16-oz. can kidney beans,
- drained and rinsed
- 1 onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 3 to 4 stalks celery, chopped
- 2 sweet potatoes, peeled and
- cut into 1/2-inch cubes
- Optional: 1 lb. ground beef
- or ground turkey, browned
- and drained; canned diced
- jalapeños or hot pepper
- sauce to taste
- 8-oz. pkg. shredded Mexicanblend
- or Cheddar cheese
- Combine tomatoes with juice and all ingredients except cheese in
- a slow cooker; stir to mix. Cover and cook on low setting for 8 to
- 10 hours, or on high setting for 4 to 5 hours. Garnish servings with
- cheese. Serves 6.
Preparation
Step 1
Combine tomatoes with juice and all ingredients except cheese in a slow cooker; stir to mix.
Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours.
Garnish servings with cheese.
Serves 6.
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