Ingredients
-
1 cup chopped green pepper
-
1/2 cup chopped onion
-
2 teaspoons minced garlic
-
14 1/2 ounces vegetable broth (or two cups of water with 2 vegetable bouillon cubes)
-
1 (10 ounce) can Rotel Tomatoes
-
1 (15 ounce) can diced plain tomatoes
-
1 (15 ounce) can fat-free refried beans
-
1 (15 ounce) can whole corn, drained
-
3 (16 ounce) cans beans (kidney, pinto, garbanzo, etc.)
Instructions
- For dinner in an hour:
- Saute pepper, onion, and garlic for 5 minutes in a little olive oil in a large pot.
- Add vegetable broth/bouillon and water, Rotel tomatoes, diced tomatoes, and refried beans.
- Add corn and three cans of plain beans (make sure they are well drained).
- Mix gently and simmer for 30 to 60 minutes.
- Crock pot:
- Add everything to the crock pot.
- Cook on high for 3 to 4 hours.
- Stir well, and cook on low for another 1 to 2 hours.
- Watch that the beans aren't getting too mushy.