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.