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CHABINK10 SparkPoints: (1,737)
Fitness Minutes: (105)
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1/14/13 3:34 P

Sounds very good, quick and easy. Perfect for a cold dwinter dinner.

LIBBYL1 Posts: 5,863
1/12/13 10:39 P

I will try this tonight. Sounds yummy

POPSECRET SparkPoints: (45,209)
Fitness Minutes: (50,334)
Posts: 1,568
1/10/13 8:55 A

Sounds yummy!

GARDENGIRL214 SparkPoints: (40)
Fitness Minutes: (0)
Posts: 5
1/9/13 7:34 A

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)
sour cream
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.

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