I really did start thinking about this recipe on Monday. And I even took some steps to make it (soaked and cooked my black beans) but just didn’t complete it until last night and didn’t get a chance to blog about it until just now. We thought it was delish and plan to polish it off tonight with some grilled cheese. So without further ado . . . It’s from a recipe that I altered (surprised?) from Midwest Living .
Black Bean Southwestern Chili
1 to 1 1/2 lb ground meat (we used lean turkey)
1 15 oz can of black beans (I actually made my own and added a bit more; to make your own black beans from scratch, see the Crockpot Lady’s tips )
1 cup of frozen corn
2 1/2 cups hashbrown potatoes with peppers and onions
1 cup of salsa (I used Peach Pineapple for a spicy sweet taste)
1 can of tomato paste
3 1/2 cups of low fat reduced sodium chicken broth
2 tsp of chili powder
1 tsp of cumin
2 packets of Splenda (or you could use sugar or honey)
Brown the mean, place in the crockpot (4-6 qt.). Add beans, corn, hasbrowns, salsa and broth. Mix together. Add tomato paste and mix it thoroughly with the broth (if it’s too thick, add more broth). Add seasonings and mix thoroughly. Cook in crockpot on low for 6 hours, on high for 4. Top with cheese and chopped avocado. You can also serve it with tortilla chips or cornbread. This is a very hardy soup and will go a long way (we’ve gotten several meals out of it and eaten way too much). Enjoy!
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