Enchilada Stew

The original recipe for this one was supposed to be more of a chili, but since I didn't use the chicken and ended up with a much more liquid dish, I figured I'd changed it from a chili to a stew.

I also used black beans because I like them better than pinto or kidney beans.

It's very tasty and extremely simple to make. The recommended garnishes are definitely a must too. And maybe next time I'll make some corn bread to go with it. Or maybe even just some warmed corn tortillas.

Enchilada Stew
A variation on this recipe from crockpot365.blogspot.com



1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (I used fire-roasted with garlic)
2 (15 oz) cans black beans, undrained
1 onion, diced
1-2 teaspoons chili powder (it all depends on how spicy you want to make it)
1 teaspoon cumin
Shredded Mexican-style cheese
Sour cream

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine.

Cover and cook on low for 7-8 hours, or until flavors have combined.

Serve with shredded cheddar cheese and a dollop of sour cream.