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Ingredients

Directions

  • Soak beans overnight. Drain beans and place in slow cooker bowl. Add the bay leaf and 2 teaspoons chile powder and cover with 5 cups water. Cover; cook on LOW for 7 hours or until beans are tender.

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  • Stir in remaining 1 tablespoon plus 1 teaspoon chile powder, cumin, oregano, onion, green pepper, garlic, tomatoes, soy crumbles, ketchup, cornmeal, salt and pepper; cook an additional 30 minutes.

  • Top with cheese and cilantro, if desired.

Nutrition Facts

349 calories; 2 g total fat; 0 mg cholesterol; 902 mg sodium. 57 g carbohydrates; 26 g protein;

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