Black Bean and Corn Chili (Slow Cooker Version)
I made this last Sunday. It was yummy.
1½ to 2 pounds stew meat
2 medium onions
2 tablespoons chili powder
½ teaspoon ground pepper
1 teaspoon salt
3 tablespoon canola oil
1 7 oz can of diced green chilies
1 6 oz tomato paste
2 15.25 oz corn (no sugar added both drained)
2 15 oz black beans (drained)
2 28 oz peeled tomatoes in juice (one drained)
Cut up the stew meat in little bits. Dice the onions. Mix meat, onions, oil and seasonings in the bottom of the slow cooker.
Add chilies, tomatoes, tomato paste, corn and beans. Add the second can of peeled tomato last to make sure there is enough liquid to fill the slow cooker. Stir up the tomatoes, beans and corn. I try to leave the meat on the bottom where the heat is. (I think I read that in the directions for the cooker.)
I mixed all that up in the evening and then put in the fridge overnight. My cooker has setting for 4,6 and 8 hours, I usually use 6 but I think 4 would be fine, too.
For Aaron and I, that lasted as miscellaneous lunches and dinners for the week; he had half days all week. It should freeze pretty good too. If you don’t like spicy omit the green chilies and ½ the chili powder.