Time 55m Yield 14-16 servings (4 quarts). Number Of Ingredients 8 Steps:
In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.
Time 4h20m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 15 Steps:
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.
Time 4h8m Yield 2 1/2 quarts, 10 serving(s) Number Of Ingredients 14 Steps:
In a large skillet, saute the onion, yellow pepper, and garlic in oil until tender. Transfer to a 5 quart slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.
Time 10h10m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Soak the dried beans overnight. heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened. Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes. Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes. Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender. About 20 minutes before serving, add the chopped yellow pepper and stir. Season with salt and pepper and stir in the sugar. Serve immediately.
