Ingredients
1 large onion minced
2 large cloves garlic minced
30 oz canned black beans
30 oz canned kidney or cannelli beans
30 oz canned pinto beans
30 oz canned diced tomatoes
9 oz canned green chiles
15 oz tomato sauce
2 cans enchilada sauce
1 T cumin
1 T chili powder
14 oz frozen corn (I recommend using Trader Joe’s Roasted Corn)
2 T lime juice
1/2 C minced cilantro
If desired as additions per individual serving grated mexican blend cheese and sour cream.
Preparation
Combine onion, garlic, beans, tomatoes, sauces and spices. Cover and cook on high heat for 2 to 3 hours or low heat for 4 to 6 hours.
Add corn last hour of cooking.
Just before serving add lime juice and cilantro. Or, the cilantro can be served as an addition along with the grated cheese and sour cream. The grated cheese and sour cream must be counted separately based on amount used.
