-olive oil 12 lg Yellow onions, diced
2 Cloves garlic, minced
1 Red pepper, diced fairly
-large 1 Green pepper, diced fairly
-large 2 28oz cans crushed
-tomatoes 1 tb Cumin
1 t Cayenne (or to your taste)
1 pk Frozen corn
2 cn Black beans (or any other
-kind of beans you like -chickpeas work well, too) 11 1/2 c Picante sauce (Shotgun
-Willie’s green sauce very -hot works well) -salt to taste -grated cheddar, if -desired -cashew nuts, if desired
Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. Note: I didn’t have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot. Shared by bjornsonrobert