This week's meatless Friday meal is super simple and comforting.
It's COLD here in south Texas!
Cold rainy with a chance of snow (we are SO freaking excited!).
Tonight we'll be warming up with a hot bowl of:
Mexican Chili
It's COLD here in south Texas!
Cold rainy with a chance of snow (we are SO freaking excited!).
Tonight we'll be warming up with a hot bowl of:
Mexican Chili
(Makes a LOT of chili! Serves 8You can either freeze half or cut the recipe!)
2 15-oz cans garbanzo beans
2 15-oz cans black beans
1 24-oz jar of your favorite salsa
2 15-oz cans Mexican-style corn
2 tbsp chili powder - or more!
1 tbsp cumin
2 cups water
Optional: diced jalapeno or red pepper flakes to taste
Add all the ingredients to your crock pot and simmer on low for at least four hours or all day!
Serve over crushed tortilla chips or hot jalapeno cheddar cornbread.
Top with sour cream or pepper jack cheese.
2 15-oz cans black beans
1 24-oz jar of your favorite salsa
2 15-oz cans Mexican-style corn
2 tbsp chili powder - or more!
1 tbsp cumin
2 cups water
Optional: diced jalapeno or red pepper flakes to taste
Add all the ingredients to your crock pot and simmer on low for at least four hours or all day!
Serve over crushed tortilla chips or hot jalapeno cheddar cornbread.
Top with sour cream or pepper jack cheese.
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