Contributed By: mann1625
recipeRzaar
This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve with tortilla, cornbread, French bread, or/and rice! Enjoy!
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
Ingredients
1 (11 ounce) can Condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can Kidney beans, drained and rinsed
1 (15 ounce) can Garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can Vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can Whole kernel corn, drained
1 Onion, chopped
1 Green bell pepper, chopped
2 Zucchini, chopped
2 stalks Celery, chopped
2 Garlic cloves, chopped
1 (4 ounce) can Diced chilies
1-2 Jalapeno, chopped (depending on how much heat you want)
1 tablespoon Chili powder
2 teaspoons Cumin
1 tablespoon Dried parsley
1 tablespoon Dried oregano
1 tablespoon Dried basil
1 tablespoon Cilantro (optional)
Preparation
1In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
2In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
3Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
4Cook for about 6 hours on low.
5Serve with tortillas, cornbread, rice, or French bread.
6Enjoy!
7This freezes well!
8Leftovers are good on top of nachos!
Cook's Notes
I don't use cilantro.
Nutrition Information