original recipe here
serves 6
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (16-ounce) package frozen corn
1 small onion, diced
1 (15-ounce) can tomato sauce
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
2 cups mashed potatoes
The Directions.
Use
a 4-quart slow cooker. Drain and rinse the beans, and add to the
crockpot. Add corn and diced onion. Pour in the tomato sauce, and add
cumin, salt, pepper. Stir well to combine. Sprinkle the shredded cheese
evenly over the top.
Squish the 2 cups of mashed potatoes down on your chili with the back of a wooden spoon.
Cover
and cook on low for 5-6 hours, or on high for 3-4. Uncover the slow
cooker near serving time and let cook uncovered on high for 20-30
minutes to cook away any collected condensation. The potatoes will brown
on top a tiny bit and begin to pull from the sides.
This was yum! My potatoes didn't brown, but that was a-ok with me. I like this option for using the crockpot to make a delicious and warm meal that will be waiting for you when you get home after a long day of work!
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