Our Family Recipes

6-8 Servings

Ingredients

• 2 tsp oil
• 1 onion, diced
• 2 Tbsp garlic, minced

• 4 cups vegetable broth
• 1 cup water
• 4 15 oz cans black beans
• 2 medium red, orange, or yellow peppers, chopped
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt
• 1 or 2 jalapeños

• 14.5 oz can fire-roasted tomatoes
• 15 oz can of corn or 2 cups frozen

Instructions

Pressure Cooker

1. Press Sauté. Add oil and when hot, add onion and cook for 2-3 minutes. Add garlic for 1 minute.
2. Press Cancel. Except tomatoes and corn, add all remaining ingredients, and stir.
3. Pour tomatoes on top but do not stir.
4. Pressure cook on high for 40 minutes. Natural release.
5. Add corn, stir, and serve.

Slow Cooker

1. Sauté onions and garlic in oil, then add all ingredients and cook for several hours on low, stir occasionally and add water or tomato sauce as needed.