1 c dried pinto beans, soaked overnight
15 oz. fire-roasted tomatoes
1 onion, diced
3 garlic cloves, minced
1/2 tsp oregano
1/4 tsp chili powder
1/2 tsp paprika
1/2 tsp kosher salt
4 c vegetable broth
4 c water
2 whole serrano chiles
baby spinach
Use a 6-quart crock pot. Put pre-soaked beans into crock pot. Add tomatoes, onion, and garlic, then spices, broth and water. Wash and float the uncut peppers on top (use more if you want it spicier!). Cover and cook on low 8-10 hours. Remove chiles before serving. Add a few handful of baby spinach right before serving.
If desired (and if you don't want it to be vegan), add sour cream, shredded cheese, and/or chips.
From Crockpot365.blogspot.com
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