Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2lbsground beef or chuck
6cupsturkey stockyou could use beef or chicken, but I had this on hand
214.5 oz cans diced tomatoes (undrained)
1bunch green onionsthinly sliced
4thinly sliced carrots
2celery ribsthinly sliced
1medium red bell pepper
4clovesgarlicminced
1Tablespoondried basil
1teaspoonsalt
1teaspoondried oregano
1teaspoonground cumin
1teaspoonchili powder
1 10pkg frozen corn
415 oz. cans black beans, drained and rinsed
3cupscooked rice
Instructions
Brown ground beef. Put into a 6 quart crock pot with rest of ingredients except corn, beans, and rice. Cook on high for 1 hour. Change to low for 4-5 hours or until veggies are tender (or skip the hour on high and cook on low for a total of 6 to 7 hours). Add corn, beans and rice. Stir. Cook on low for 1 more hour or until heated.
Serve with tortilla chips, guacamole, and tofu sour cream if desired.
To freeze: In a gallon sized freezer bag mix together cooked and cooled ground beef, stock, tomatoes, green onions, carrot, celery, bell pepper, garlic, basil, salt, oregano, cumin, and chili powder. In another gallon sized freezer bag package corn, beens, and rice. Remove as much air as possible from both bags and seal. Bundle both bags together, label and freeze.
To serve: Directions: Thaw. Pour contents of bag with stock into 6 quart slow cooker. Set on low and leave to cook for 6 to 7 hours. Add contents of rice, beans & corn and cook low for one hour more.