Ingredients
Prep
- 1 jalapeno
- 1 C frozen chopped onions
- 1 C frozen bell peppers
- 15 oz crushed tomatoes
- 1/2 C salsa
- 1 T tomato paste
- 15 oz can pinto beans
- 1 C frozen corn
- 3/4 C lentils
- 1 t chili powder
- 1 t garlic powder
- 1 t cumin
- 1/4 t cayenne pepper
- salt and pepper to taste
On Cooking Day
- 2 1/2 C vegetable broth
- 1/2 C heavy cream
- 1 avocado
- 2 C Mexican cheese blend
- 6 C salad greens
Instructions
To Assemble
- De-seed and dice jalapeño.
- Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
- Add prepped ingredients and vegetable broth to slow cooker.
- Cook on low for 7-8 hours. Add heavy cream during last 15 minutes.
- Top with sliced avocado and cheese. Serve with side salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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