This one is of my own creation!
Ingredients:
2 tablespoons light olive oil, divided
1 teaspoon light olive oil
1 small onions, chopped
2 medium carrots, chopped
1 bell peppers, chopped
2 garlic cloves, minced (or a hunk of the refrigerated stuff)
1 can of corn
1 can of chopped green chiles
2 15.5-oz cans of pinto beans, drained
2 cans diced tomatoes
3 jalapenos, minced (with seeds removed)
1 tablespoon tamari or 1 tablespoon other soy sauce
salt and pepper
Directions:
1. In a skillet over medium heat, saute the onion and carrot about 5 minutes, until softened.
2. Lightly oil a 3 1/2 - 4 quart slow cooker with 1 tsp oil.
3. Transfer the onions and carrot to the cooker, and add everything else in there!
5. Cool on Low for 5 hours
Serves: 4
Tips: Goes great over rice or crushed tortilla chips, and with a little cheddar cheese and sour cream (get used to hearing these serving suggestions)
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