Slow Cooker Vegetarian Nachos Topping!

Our old babysitter Sal is vegetarian and she visited us from Melbourne for Mothers Day 2019. We wanted a yummy snack for her as soon as she stepped off the plane and by all accounts this hit the spot! I love this recipe because it's a 'dump recipe' - no need to pre-fry or cook any ingredients, just pile them into the slow cooker and leave overnight. It's sneaky healthy too, depending on how the topping is served. I love a bowl of the mixture with just a sprinkling of cheese and some corn chips and avocado on the side. Cheap! Perfect!

INGREDIENTS
- 1 x small red onion
- 2 x cloves of garlic
- 1/2 red capsicum, chopped
- 1/2 green capsicum, chopped
- 1 cob of corn, kernels removed (or 3/4 cup frozen corn)
- 2 x tins chopped tomatoes
- 1 x tin of kidney beans, drained
- 1 x tin of black beans, drained
- 1/4 cup tomato paste
- Mexican or Taco seasoning to taste (I actually use 2 tbsp as I want the kids to not complain about 'spicy')
- Salt and pepper to taste

To serve (all optional):
- Corn chips
- Cheese
- Squeeze of line
- Avocado
- Chopped coriander


METHOD
- Place all ingredients in slow cooker and place on low
- I leave it cooking overnight (say 8pm-7am), in the morning it will look almost blackened on top but once you mix it up again it is a beautiful rich mixture.
- Serve on top of corn chips with toppings as desired!