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
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1 cup
Dry black beans (or 2 cans, drained and rinsed)
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1 cup
Dry kidney beans (or 2 cans, drained and rinsed)
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2
cans chili-spiced diced tomatoes, undrained
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1
green bell pepper, diced
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1
onion, diced
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2
cloves garlic, minced
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8 ounces
mushrooms, sliced
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2 tablespoons
olive or coconut oil
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1 tablespoon
cumin
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1 tablespoon
chili powder
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1-2 cups
vegetable stock (or water)
Directions
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If using dry beans, soak and cook according to package directions prior to putting in crock pot.
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Saute bell pepper, onion, mushrooms, and garlic in oil of choice until soft.
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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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