Updated: Feb 18
15 oz. Can Pinto Beans, no salt added
15 oz. Can Black Beans, no salt added
15 oz. Can Kidney Beans, no salt added
14.5. oz Can Diced Tomatoes, no salt added
2, 10 oz. Cans Diced Tomatoes and Green Chilies, no salt added
1 Green Pepper, diced
1 Red Pepper, diced
1 1/2 Cup Corn Kernels
1 Small Onion, diced
2 Cloves Garlic, minced
2 1/2 cup Beef Stock, no salt added
2 Tbsp Chili Powder
1 Tbsp Cumin
1. Drain and rinse pinto, kidney, and black beans. Add all beans to crock pot.
2. Add all remaining ingredients, stir together well.
3. Cook in a crockpot on high for 3-4 hours or low for 5-6 hours. You can also try this recipe in an instant pot on the high pressure soup setting for 15 minutes. Recipe will make 12, 1 cup servings.
Nutrition Facts per 1 cup serving: 131 calories, 7g protein, 23g carb, <1g total fat, 0g saturated fat, 47 mg sodium, and 8g fiber.