You'll need your largest crock for this recipe! Found this gem in the February issue of Fitness Magazine and then tweaked it to suit our family. A total winner and oh so good for you too!! As always, start with a lined crock and add the following:
3 cans low sodium black beans, rinsed, drained
2 cans no-salt corn, drained
3 T. chopped chipotles in adobo sauce
2 squares unsweetened baking chocolate, chopped
1 large sweet potato, peeled and cut into small chunks
1 T. Cumin, Dried Oregano, CInnamon and Chili Powder, each
4 cloves garlic chopped fine, or generous squeeze from tube
3 cans dices tomatoes (I used 2 with green pepper/onion blend and one can with green chilis blend)
1 red onion, chopped
1 green pepper chopped
1 package Turkey smoked sausage cut into bite sized pieces
Stir together and cook on low 6-8 hours. Serve with chili fixings of choice. Was fantastic as leftovers for lunch!
3 cans low sodium black beans, rinsed, drained
2 cans no-salt corn, drained
3 T. chopped chipotles in adobo sauce
2 squares unsweetened baking chocolate, chopped
1 large sweet potato, peeled and cut into small chunks
1 T. Cumin, Dried Oregano, CInnamon and Chili Powder, each
4 cloves garlic chopped fine, or generous squeeze from tube
3 cans dices tomatoes (I used 2 with green pepper/onion blend and one can with green chilis blend)
1 red onion, chopped
1 green pepper chopped
1 package Turkey smoked sausage cut into bite sized pieces
Stir together and cook on low 6-8 hours. Serve with chili fixings of choice. Was fantastic as leftovers for lunch!
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