1 (15-ounce) can red beans or kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles
How to Make It
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add onion, carrot, and garlic; sauté 5 minutes. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours.
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This was good and super easy via the crockpot. Like most soups, it was better in subsequent days. I felt it tasted more like a vegetable soup than bean, but I was ok with that. I did not find it spicy at all, so if you are looking for spice, you might want to add something else.
Super easy crock pot recipe. It was good, but I felt it could've used some more spice, so we might add some jalapenos to it next time, and maybe something else to help liven up the flavor. We added about 2.5 oz of cooked quinoa to our bowls to add some more protein and to help soak up some of the broth. I'm sure we'll make this again because it is very easy and healthy, but we'll definitely find some ways to jazz it up.
This was really, really good! We made it a little less healthy by serving it with shredded cheddar cheese, greek yogurt, salsa, and tortilla chips, which made it even better, especially the yogurt. I added a lot of seasonings: cumin, chili powder (I didn't use the Rotel tomatoes since I didn't have any, so mine was less spicy than intended), salt, pepper, and paprika, which gave it a nice smokiness. My boys liked it, and my husband is a caveman-style carnivore and my son only likes bread and butter. I would definitely make this again.
We purchased a double can of diced tomatoes instead of the stewed w/spices because of the high sodium level. In place of the spices in the stewed tomatoes I bought canned jalapeno slices and diced them. Just as good!