2 roasted Anaheim chili peppers roasted and chopped
4 Tbsp Chili powder
1 can organic black soy beans
1 28 oz can crushed whole tomatoes
6 oz can tomato paste
3 Tbsp Cumin
1 bay leaf
2 tsp Salt
1 tsp black pepper
1 tsp Dried Oregano
1 tsp Ground Jalapeno Pepper
½ tsp Cinnamon
Shredded cheddar (for garnish)
Sliced green onion (for garnish)
Sour cream (for garnish)
Needed:
Instructions
Preheat oven to 425 F
Heat Slow Cooker on Low.
Line baking sheet with foil and arrange peppers spaced out evenly.
Drizzle lightly with olive oil
Bake for 25-35 min until skins are black.
Once finished, remove from oven and seal in plastic bag to steam the peppers, making the skin easier to remove.
While peppers are roasting:
Brown Italian Sausage in a large skillet and add chopped red onion once sausage is about half cooked.
Transfer cooked sausage and onions to slow cooker, leaving grease in skillet.
Brown ground beef in skillet.
Drain fat.
Add ground beef to slow cooker and stir.
Add chili powder, 1 can soy black beans, 1 can crush tomato, 1 can tomato paste, cumin, bay leaf, salt, pepper, oregano, ground jalapeno pepper, cinnamon and stir.
After peppers steam about 10 min at least, peel skin and then deseed.
Roughly chop roasted peppers and add to slow cooker.
Stir.
Set on med/low for 8-9 hours.
Garnish with cheese, onions and sour cream *optional.
