(Healthy, Easy, Mild, High Protein, Low Carb, Kid-friendly–feeds 8-10)
1 lb lean ground beef (use more if you like it beefy, use none to make this vegetarian)
1 onion, diced (I use 1/2 of a large sweet spanish or vidalia onion)
1 minced garlic clove
1 diced bell pepper (any color)
5 (16 oz) cans any combo of kidney, black, pinto, or northern beans (I combine all, and rinse 4 cans)
1 (14.5 oz) can diced tomatoes (roasted, petite diced, or regular diced)
1 (14.5) can tomato sauce/puree
1 (15 oz) can corn (optional, or use small bag of frozen corn)
1/2 cup prepared salsa
1 Tblspn (more or less) chili powder
1/2 tblspn (more or less) dried parsley
2 sliced/diced scallions/green onion (white and green parts)
Saute onions, pepper, and garlic in olive oil, add beef until cooked through. Toss in crockpot. Drain and rinse 4 of the 5 cans of beans and add all beans to pot. Drain corn and add to pot. Add in everything else, stir and cook on low 4-6 hours.
Serve with sour cream, shredded cheddar cheese, diced avocado (or guacomole), hot sauce at table.
NOTES:
–I use reduced sodium beans as well as rinsing all but one can to further reduce sodium.
–This can be made a day or two in advance. I find the flavors meld and it actually tastes even better as leftovers.
–Leftovers go great on top of tortilla chips or rolled into a tortilla.
–This recipe freezes well!
Contributed by Claire Caprioli