Stacked Chili

Crock Pot Gourmet for the Frantic Chef #9

2 cans (28 oz) diced tomatoes
2 cans (15 oz.) black beans
1 can (15 oz.) creamed corn
1 can (15 oz.) corn niblets
1 can (6oz) diced green chiles
1 large onion, diced
2-3 Tbsp minced garlic
3 Tbsp. Italian seasoning
1 Tbsp. rosemary
5-6 dried arbol chili pods (optional)
1 lb sharp cheddar cheese, shredded
1 lb. corn tortillas

In a large bowl, combine everything but the chili pods, cheese and tortillas. Mix well to combine. (Do not drain the cans of veggies. The juices will combine to make the broth part of the chili.)

Pour about 1 c. of the mixture into the bottom of your 7-quart crock pot.

Layer with tortillas.

Add another layer of the vegetable mixture and a couple handfuls of shredded cheese.

Add another layer of tortillas and the dried peppers. You can crush the peppers and mix them in with the other veggies, if desired, but I kept them whole, because they aren't as spicy this way, and anyone who prefers a milder flavor (like my youngest daughter) could easily choose to set the whole chili pepper aside instead of eating it.

Note: You can add in your favorite meat here, as you layer your ingredients. We tried it with leftover turkey, and it was pretty good, but you might also have leftover steak, chicken or ground beef, or even meatballs, though I would cut those up if I planned to add them to this recipe. Whatever suits your fancy - this chili is very adaptable.

Continue to layer tortillas, vegetable mixture and cheese, ending with a layer of vegetable mixture and cheese.

Cook on high for about 3 to 3 1/2 hours or on low for 6 to 7 hours. Serve. (You can top with sour cream or non-fat, plain Greek yogurt, or simply eat as is.)


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