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Slow Cooker Vegetarian Bean And Brown Rice Stew

recipe at a glance
Rating: 5/5 5 stars
1 review
3 comments

ready in: over 5 hrs
serves/makes:   6
  

recipe id: 23461
cook method: crock pot

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ingredients

1 can kidney beans
2 tablespoons olive oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 green bell pepper, coarsely chopped
1 cup green cabbage, coarsely shredded
1/2 cup diced potatoes
16 ounces diced tomatoes, undrained
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 cup uncooked brown rice
4 cups water or vegetable broth
salt and pepper, to taste

directions

Combine all ingredients in crock pot. Cover; cook on low for 6 hours.

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supersalad

nutrition

204 calories, 6 grams fat, 33 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com



Member since: October 15, 2013
REVIEW: recipe rating
This was quite good. I used black soy beans instead of the kidney beans.



Guest at CDKitchen.com
May 8, 2010

Guest Foodie
COMMENT:
Chili was way too bland - needed more spices and vegetables and fewer beans.



Guest at CDKitchen.com
Jan 24, 2006

Guest Foodie
COMMENT:
There is no cabbage listed on the ingredient list, yet it IS listed to add in the instructions. Please, author, add the cabbage to list of ingredients?!:)



Guest at CDKitchen.com
Jan 24, 2006

Guest Foodie
COMMENT:
I'm not the author, but I'd probably use about 1/4 of a head, chopped.