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Serves
4-6
Author Notes
I created this recipe while on the Daniel Fast during the Super Bowl of this year. It’s a fix-it-and-forget-it meal that’s simple, satisfying, and couldn’t be healthier. I winner on all sides! —Kelly Minyard
Ingredients
1 cup
Dry black beans (or 2 cans, drained and rinsed)
1 cup
Dry kidney beans (or 2 cans, drained and rinsed)
2
cans chili-spiced diced tomatoes, undrained
1
green bell pepper, diced
1
onion, diced
2
cloves garlic, minced
8 ounces
mushrooms, sliced
2 tablespoons
olive or coconut oil
1 tablespoon
cumin
1 tablespoon
chili powder
1-2 cups
vegetable stock (or water)
Directions
- If using dry beans, soak and cook according to package directions prior to putting in crock pot.
- Saute bell pepper, onion, mushrooms, and garlic in oil of choice until soft.
- Combine all ingredients in crock pot, adding stock or water until mixture reaches desired consistency. Because all ingredients are pre-cooked, cook time depends on personal preference and time constraints, but 4-10 hours at a low heat is recommended (the longer, the better).
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