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Post by Blaque on Oct 16, 2006 8:45:58 GMT -5
Servings: 8 Preparation Time: 10 minutes Start to Finish Time: 8 hours and 10 minutes
You can adjust the thermostat on this chili by increasing or decreasing the amount of chili powder. A little sugar balances the spice, but it is purely optional. The fire roasted tomatoes with medium green chilies add depth of flavor, but unseasoned diced tomatoes work well, too. Refried beans make the chili extra thick and hearty.
Set out individual bowls of shredded sharp Cheddar cheese, sour cream, diced avocado, and plenty of tortilla chips, so guests can customize their servings. This recipe is a favorite for the freezer.
1 tablespoon bottled minced garlic 1 (10-ounce) package frozen chopped onions 1 (10-ounce) package frozen bell peppers 1 (16-ounce) package frozen whole kernel corn 3 (14 1/2-ounce) cans diced tomatoes, fire roasted with medium green chilies 1 (15-ounce) can lentils, rinsed and drained 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can fat-free refried beans 1 tablespoon cumin 1 teaspoon salt ¼ cup chili powder ¼ cup sugar (optional)
1. In a 6-quart slow cooker, place all of the ingredients, stirring well to mix. 2. Cover and cook on low for 8 hours.
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