This might just be one of my favourite recipes in this book ... it takes literally 10 minutes of hands-on time to make, most of the ingredients I routinely have on hand, there are hardly any dishes, you can tailor everyone’s bowl to their personal taste and preference, and it freezes well! Oh, and did I mention it’s seriously tasty? The first time I made this recipe I served it to my dad and sister Loryn for lunch (the two fussiest eaters in the family!) and both of them were fighting for seconds ... I knew I was onto a winner.
Serves 6
+ gluten free
+ vegan (option)
+ egg free
+ nut free
+ soy free
Ingredients
Red capsicum
Yellow capsicum
Ripe tomatoes
Corn kernels
Four bean mix
Golden syrup
Mexican spice mix
Chicken-style stock or Faux-chicken stock powder
Worcestershire sauce
Passata
Tortilla chips
Toppings
salsa, Hot sauce, Raita,
guacamole, Tomato salsa,
cheese, Sour cream, Pickled
jalapeños, Shredded lettuce,
Shredded cabbage
Method
This recipe can be found on page 50 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
We’ve redefined slow cooking and given it a modern makeover - you’ll be amazed by what you can create! With the right recipes and accessories, slow cooker meals can be vibrant, interesting and full of flavour – let us show you.
