17 November 2011

Recipe: Poor Man's Chili

1 15-oz can black beans, drained
1 15-oz can garbanzo beans, drained
1 15-oz can kidney beans, drained
1 15-oz can corn, drained
1 24-oz jar prepared pasta sauce
1 cup baby tomatoes (optional, they pop after slow cooking!)
1 t cumin
1 t corriander
1 t tumeric
1 cinnamon stick

Drain the beans and corn, and put the can contents into your crock. Top with tomatoes, if using, and the pasta sauce. Stir in spices, and add cinnamon stick. Cover and cook on low for 7-8 hours, or on high for about 4. If the tomatoes haven't popped on their own, gently poke them with a wooden spoon to pop before serving.

This is shamelessly stolen from this blog.

I didn't have a cinnamon stick, so I substituted 1/2 t of cinnamon.  Next time, I would use more.  Mom kept cautioning me, "I wouldn't use too much!" but I definitely erred on the wrong side.  This was definitely good, and it made enough for lunch for the week.

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