Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Vegetarian Bean And Brown Rice Stew
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- #23461
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
3 comments
ingredients
1 can (15 ounce size) kidney beans, rinsed and drained
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
1 can (15 oz size) diced tomatoes, undrained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 cup uncooked brown rice (not instant)
4 cups water or vegetable broth
salt and pepper, to taste
directions
Mix together all the ingredients in the crock pot, seasoning as desired with salt and pepper.
Cover the crock pot and cook on low heat for 6 hours or until the vegetables are tender and the rice is cooked. Adjust the seasoning as needed before serving.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
204 calories, 6 grams fat, 33 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
November 12, 2013
This was quite good. I used black soy beans instead of the kidney beans.
Chili was way too bland - needed more spices and vegetables and fewer beans.
I'm not the author, but I'd probably use about 1/4 of a head, chopped.
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?!:)