Cilantro Lime Jalapeno Corn
Cilantro Lime Jalapeno Corn is a gluten free and lacto ovo vegetarian side dish. This recipe serves
Vegetarian Bean and Pumpkin Chili
Details
- Serving Size: 8
- Gluten-Free: True
- Weight Watchers: 4 Points
Cuisine
- American
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 28 ounces can crushed tomatoes
- 15 ounces can pumpkin puree
- 2 serrano chiles, minced
- 3 inches chipotle chiles adobo, minced
- 4 cups vegetable stock
- 2 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons cumin
- 1/2 cinnamon stick
- 2 teaspoons ground coriander
- 3 teaspoons salt (taste)
- 1 1/2 teaspoons chili powder
- Several dashes of Tabasco
- Shredded cheese
- Cilantro
- Sour cream
- 1Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes.
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