I tweeted about what I was making for dinner yesterday, and since I can’t put a recipe in 140 characters, here it is for the world.

In large crockpot:
1 bag black beans, soaked overnight, rinsed and drained
1 lg can diced tomatoes
1 sm can chiles
4 cubes chicken bouillion
chopped onion, carrots, green pepper
1-2 cups frozen corn
Chicken pieces
Water to cover (plus a bit more for the beans to absorb)
1 tsp tex-mex seasoning
Quantity of chicken and vegetables can be adjusted to taste and size of crockpot. I like lots of veggies.

Next time I make this, I’d add cumin, too, maybe 1/2 tsp. I made it mild for kids; it’s easy to add tabasco, cayenne, etc. to individual bowls if you want more spice.

I cooked it on low all day, and it was delicious. Served with grated cheese on top and corn chips (zero trans fats) on the side. I’ll add whole grain rice to the mix and roll it up in tortillas to bake topped with salsa and grated cheese probably tonight.

Black bean chicken chili, low fat, high fiber, good protein, lots of veggies, and full of NOM! It took maybe 15 minutes to assemble in crockpot at breakfast time.