Crockpot Vegetarian Sierra Stew

[Guest guest]

 

Crockpot Vegetarian Sierra Stew

 

1 cup uncooked kidney beans

2 tablespoons olive oil

1 large onion, thinly sliced

4 large clove garlic, minced

1 green bell pepper, seeded and coarsely chopped

1 cup green cabbage, coarsely chopped

1/2 cup diced russet potatoes, unpeeled

1 16. oz. can tomatoes,  including liquid

1 tablespoon chili powder or more to taste

1/2 teaspoon ground cumin

1/2 cup uncooked brown rice

4 cups water or vegetable broth

salt free seasoning

black pepper to taste

 

Garnishes:

1/4 cup jalapeno or pepper flavored Monterey Jack cheese

salsa and or low-fat sour cream or nonfat yogurt.

 

Wash kidney beans well, removing any pebbles or misshapen beans. Place in a

large bowl and cover with cold water. Let beans soak overnight, then drain the

water. Rinse well and set aside. In a large Dutch oven over medium-high heat,

heat oil and sauté onion and garlic until onion is soft, about 3 to 5 minutes.

Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and

cumin. Continue cooking, stirring frequently, for 3 minutes. Add rice, water or

broth and beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours

in a slow cooker, until stew is thick and beans and rice are tender. Season with

salt-free seasoning and pepper. Serve and top with garnishes, if desired. Serves

6 to 8.