4 hours 10 mins
30 oz can kidney beans, drained
15 oz can black beans, drained
15 oz can pinto beans (vegetarian), drained
15 oz can diced tomato
2 large green bell peppers, diced
1½ cups corn kernels
1 small onion, diced
2 cloves garlic, minced
2½ cups vegetable stock
1 cup mild to medium red salsa
1 teaspoon cumin
1 teaspoon cayenne pepper
Salt and pepper to taste
Turn a 5 quart slow cooker on high (for a smaller slow cooker, use about half this recipe). Add the onion and garlic, kidney beans, black beans, pinto beans, tomato, bell pepper and corn. Pour in vegetable stock, salsa, cumin and cayenne pepper. Stir gently to combine.
Cook in the slow cooker for 3-4 hours on high, 7 on low (depending on your stock pot).
Add salt to taste. Ladle into bowls and top with green onion, cheddar cheese and a dollop of sour cream (skip sour cream and cheddar cheese for vegan version).