1 large 28 oz. can crushed tomatoes
1 15.5 oz. can diced tomatoes (with green chilies or garlic if you like)
1 small can zesty tomato sauce
3/4 c black beans
3/4 c kidney beans
1 4.25 oz. can jalapeno peppers, rinsed and diced
1 7 oz. can corn
1 1/2 c chopped onions
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 3/4 c chopped celery
1 13.25 oz. can button mushrooms (each mushroom halved)
2 T chili powder (or more !)
3 garlic cloves, minced
1 t Worcestershire sauce
1 t cumin
½ t garlic powder
½ t onion powder
¾ t oregano flakes
¾ t parsley flakes
Salt and pepper to taste
Put sauce, tomatoes, beans, corn, jalapenos, mushrooms, chili powder and cumin in crock pot. Add chili powder, Worcestershire and cumin and stir well.
Spray a skillet with Pam and bring to medium high heat. Saute bell peppers, onion, garlic and celery for 5-7 minutes to soften. Add garlic powder, onion powder, oregano, parsley and mix well. Then stir this mix into the crock with the tomato mixture. Add salt and pepper to taste. Cover and cook on low heat 4-6 hours
You could skip the step of sauting the pepper and onion mix, but I feel the texture is a whole lot better if you don’t ! If you don’t have a crock pot, you can use a regular pot on the stove, just add the onion mix to the pot with the tomatoes, bring all to a boil, and then simmer partially covered for 1-2 hours.
I'm wife and mom to 3 daughters that are all adults now. We have our youngest; 18 still at home with us while she attends school for massage therapy.
I am a daily survivor of Fibromyalgia, back issues and other health issues.
I love to cook and bake and am recently trying to get back in the kitchen more to provide my family with tasty meals.