This recipe has become a favorite in our family for chilly mornings. Using extra-sharp cheddar cheese instead of mild adds an extra boost of flavor.
—LISA RENSHAW KANSAS CITY, MO
PREP: 20 MIN. • COOK: 2 1/2 HOURS + STANDING • MAKES: 8 SERVINGS
4 large eggs
8 large egg whites
1 1/3 cups fat-free milk
3 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) Mexicorn, drained
1 cup cubed fully cooked ham
1 cup shredded extra-sharp cheddar cheese
1 can (4 ounces) chopped green chilies, drained
6 slices whole wheat bread, lightly toasted and cubed
Pico de gallo, optional
1. In a large bowl, whisk together the first seven ingredients. Stir in beans, corn, ham, cheese and chilies. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray.
2. Cook, covered, on low until a knife inserted in the center comes out clean, 2 1/2-3 1/2 hours. Let stand, uncovered, for 10 minutes before serving. If desired, serve with pico de gallo.