I’m not a recipe blogger but I’ve always sworn that if I WAS, I’d skip the story portion and the popup ads and get right to the recipe. So.
2 tbsp olive oil
1 can red kidney beans, drained
1 can pink beans, drained
1 can white cannelini beans, drained
1 can diced tomatoes
1 can tomato paste
Lean ground beef or ground turkey (I used Adams 85% lean ground beef)
1 jar salsa with chiles (I used Green Mountain Gringo Salsa from Adams)
1/2 yellow onion, chopped
2 cloves garlic, chopped
spices (I use salt, pepper, chili powder, cumin, paprika, coriander, and my “secret ingredient”- cocoa powder)!
shredded cheese (I used Sargento from Adams)
fat free greek yogurt (I used Fage from Adams)
Heat olive oil over medium heat in a large sautee pan (my favorite is 10% off through 10/31). Add chopped garlic cloves and onions; cook 2-3 minutes or until onions are translucent. Season meat with salt and pepper, then add meat and cook, stirring occasionally, 4-5 minutes or until browned. Turn off heat.
Dump jar of salsa, 3 cans of beans, diced tomatoes and tomato paste into slow-cooker. Carefully transfer the meat/onion/garlic mixture to the slow-cooker. Add spices by eyeballing amounts (I can’t even pretend that these quantities are ever planned or perfect; but you can always add more later).
Set on high and cook 4-8 hours. I give that range because that’s the true beauty of cooking on a crockpot- you don’t have to set a timer. If there’s too much liquid in the mixture, I take the top off and keep it going on high so the liquid simmers off.
Serve with greek yogurt, shredded cheese, avocado slices (and scallions to garnish). I’ve also used pumpkin seeds; sunflower seeds, lime wedges and diced red onion, to name a few. Get creative!
This is a foolproof recipe because you can modify it easily based on what you have in your pantry and what your day is like. Add corn or chickpeas! Swap in black beans or peppers. Set it on low if you have plans and don’t know when you’ll be home.