Ingredients
The following ingredients have 8 Servings
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 poblano pepper (diced)
- 1 small red onion diced
- 29 oz. Mexican style stewed tomatoes ((two 14.5 oz. cans))
- 30 oz. pinto beans, drained and rinsed ((two 15-oz. cans))
- 4 cups V8 juice
- 4 Tbsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 1/2 tsp. sea salt
- 1/2 tsp. pepper
- sharp white cheddar cheese (shredded)
- sliced avocado
- diced onion
- saltine crackers
Instruction
- Place everything into the slow cooker. I use a butter knife and cut up the stewed tomatoes right in the slow cooker, being careful not to scrape the slow cooker with the knife.
- Stir.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.
- Serve with desired toppings and enjoy.