I apologize that I am posting this a few days later than promised, but life gets crazy at times. This is truly a "fix it and forget it" recipe, and I make it at least once a week during the winter.
2 cans (about 15 oz each) dark kidney beans, rinsed and drained. (I've also made this using a combo of black beans and kidney beans.)
1 pkg (16 oz frozen bell pepper stir-fry mixtrue or 2 bell peppers, choped. If using frest peppers, add 1 small onion, chopped.
1 can (14.5 oz) diced tomatores
1 cup frozen corn kernels
2 tspns ground cumin, divided
1 Tbspn olive oil
1/2 tspn salt. (I omit this)
chopped cilantro leaves.
1. Combine beans, bell peppers tomoatoes, corn and 1 1/2 tspns cumin in slow cooker. Mix well.
2. Cover and cook on LOW for 6 hrs. or HIGH for 3 hours.
3 Stir in olive oil, salt and remaining 1/2 tspn cumin. Serve with sour cream and cilantro. Makes 4-6 servings.
*Note: I often cook some brown rice separately and add it to the slow cooker once the chili is done cooking.