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from the kitchen of:
Kristen Mikesell
This is a hearty and delicious meatless meal. Serve with chips, sour cream, and grated cheese, and you have a true crowd-pleaser.
| 1 (15 1/2-ounce) can kidney beans drained and rinsed |
| 1 (15 1/2-ounce) can black beans |
| 1 (15 1/2-ounce) can whole kernal corn |
| 1 (14 1/2-ounce) can Mexican or italian tomato |
| 1 (4-ounce) can mild green chili |
| 1 teaspoon salt |
| 1 teaspoon chili powder |
| 1/2 teaspoon cumin |
| pepper to taste |
| 1 medium onion finely chopped |
| 2 cloves garlic minced |
| 1 to 2 carrot diced |
| 2 tablespoons chopped cilantro |
Place all ingredients in a slow cooker; cook on high for 4 to 5 hours or on low for 8 to 10 hours. Garnish with 2 tablespoons chopped cilantro.
