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Categories:
tomato puree beans onion frozen corn chile peppers vegetable oil beef cumin cayenne paprika allspice cinnamon black pepper water
Viewed: 59 - Published at: 3 years agoIngredients
- 29 oz can tomato puree
- 3 15 oz cans beans, drained and rinsed (i like black, pinto & kidney)
- 1 can chipotle in adobo sauce
- 8+ cloves garlic, diced
- 1 small onion, finely chopped
- 1 cup frozen corn
- 3+ fresh chile peppers, diced
- 3 TBSP vegetable oil
- 14 oz Gimme Lean "beef" (or your choice of veggie "meat")
- 1 1/2 tsp cumin
- 1/2 tsp cayenne
- 2 tsp paprika (i use smoked)
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- black pepper to taste
- 1/2-1 cup water
Method
- place the tomato puree in a slow cooker.
- add cumin, cayenne, paprika, allspice, black pepper and cinnamon.
- add two tablespoons of the adobo sauce and two diced chipotles.
- add beans and corn.
- saute the onions, chile peppers and garlic in the vegetable oil for a few minutes over medium high heat.
- add the beef and saute for a few more minutes.
- if you use Gimme Lean then be sure it gets chopped up into small pieces.
- add to slow cooker.
- set slow cooker to high and add 1/2 cup water.
- add more water to achieve desired thickness.
- cook for 4+ hours.
