Spicy black bean stew #2

Yield: 6 servings

Measure Ingredient
¼ cup Vegetable Broth (home made)
2 mediums Onion
2 mediums Pepper green
2 tablespoons Garlic clove minced
1 each Celery stalk
½ cup Carrots, cubed
15 ounces Black beans canned
3 teaspoons Chili powder
8 ounces V8 juice
8 ounces Canned chilies

In a skillet over medium high heat, bring broth to simmering; add chopped onions and bell peppers and garlic. Cover and steam 3 minutes. Spoon into slow cooker. Add remaining ingredients. Cook on low for 6 to 8 hours until stew thickens. Serve over baked potato, rice or pasta.

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