INGREDIENTS
2
cans (about 14 ounces each) diced tomatoes
1
can (about 15 ounces) pinto or kidney beans, rinsed and drained
1
can (about 15 ounces) black beans, rinsed and drained
1‑1/2
cups chopped red bell peppers
1
large onion, chopped
2
small zucchini, sliced
1/2
cup chopped green bell pepper
1/2
cup chopped celery
1
poblano chile pepper,* seeded and chopped
2
cloves garlic, minced
3
tablespoons chili powder
2
teaspoons ground cumin
1
teaspoon dried oregano
1/4
teaspoon salt
1/8
teaspoon black pepper
Cilantro-Cornmeal Dumplings (recipe)
*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
Slow Cooker Directions
- Combine tomatoes, beans, red bell peppers, onion, zucchini, green bell pepper, celery, poblano pepper, garlic, chili powder, cumin, oregano, salt and black pepper in slow cooker; mix well. Cover; cook on LOW 7 to 8 hours.
- Prepare dumplings 1 hour before serving. Turn slow cooker to HIGH. Drop dumplings by level tablespoonfuls (larger dumplings will not cook properly) on top of ragout. Cover; cook 1 hour or until toothpick inserted into dumplings comes out clean.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Protein
17 g
Fiber
10 g
Carbohydrate
54 g
Cholesterol
3 mg
Total Fat
6 g
Calories
294
Sodium
998 mg
DIETARY EXCHANGE:
Vegetable
2
Starch
3
Fat
1/2
