2 15 oz. cans diced tomatos, with juice
2 15 oz. cans black beans, rinsed and drained
1 11 oz. can Mexicorn, drained
5 green onions, sliced
3 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. cinnamon sugar
1/2 tsp. minced garlic
Combine all ingredients in a slow cooker and cook on low heat for 4 hours. Serve with tortilla chips.
This is a very mild chili, as Noelle's tummy can't handle anything too spicy. This was pushing the envelope, really. I added a dollop of sour cream and a sprinkle of shredded cheese on top of hers.
It was just the thing for a night in which the wind chill hit 25 below zero with winds at 40 mph.
Merry Christmas to you and all your families!!!
Tuesday, December 23, 2008
Black Bean Chili
Posted by Jennifer at 4:57 AM
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6 comments:
Yum! I have a stove top version that requires a lot more work! I'll have to try this.
That looks so yummy!!!! I will need try this also!
mmmmmmmmm
Then, take a long ride in a closed car...
toot!
Toot!
Toot!
THREE tablespoons of powdered chili, and you are just "pushing" the envelope? Oh my! You have a cast iron gullet.
I discovered that you should not fry scotch bonnet, jalpano, and onions. The Geneva convention will come and visit you. Doesn't take many to clear a room.
I love chili but I pay for it every time I eat it... gettin' old SUCKS!!
YUM!!!!!
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