Recipe - Crockpot Big Bowl Of Red

3 small Onions, chopped
1 Green bell pepper, chopped
2 Red bell peppers, chopped
4 Cloves garlic, minced
2 Jalapeno chile pepper,
seeded and minced
1 lg Tomato, chopped
56 ounce Canned tomatoes, crushed
45 ounce Canned kidney beans, drained
and rinsed
2 tablespoon Chili powder
2 tablespoon Dried oregano
4 teaspoon Cumin
2 teaspoon Paprika
4 teaspoon Tabasco sauce
1 teaspoon Ground black pepper

Combine all ingredients in crockpot. Cook on low setting for 810 hours.
Per serving: 289 Calories; 3g Fat (7% calories from fat); 16g Protein; 56g
Carbohydrate; 0mg Cholesterol; 1463mg Sodium

Recipe by: Jay Solomon Lean Bean Cuisine (adapted for crockpot)

Posted to Digest eatlf.v097.n041 by Joanne McAndrews Eisenman
jmca@nwu.edu on Feb 11, 1997.