My family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes eight servings—but they never last long at our house! —Suzanne Caldwell, Artesia, New Mexico
Test Kitchen tip
Ingredients
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- cornbread topping:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- 1-1/4 cups fat-free milk
- 1 can (8-1/4 ounces) cream-style corn
- 3 tablespoons canola oil
Directions
- In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a greased 5-qt. slow cooker.
- Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon evenly over bean mixture.
- Cover and cook on high for 2½-3 hours or until a toothpick inserted in the center of cornbread comes out clean.
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