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.