Easy Zucchini-chili Vegetable Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This slow cooker recipe is for when you have no time to cook! Just toss it together the night before to put in the frig. - Then set the crock in the cooker before you're out the door in the morning! Tip: I often have many of the vegetables already diced and in the freezer. Read more . I just shake some from each of the bags( guess-timating the amounts) and include the items from the cans. Then I'm off running as usual! You can switch out, or omit, any of the items you want. Ingredients:
1/2 - 1 lb. stew meat (cut into bite size pieces) |
1/4-1/2 c. onions, diced |
1/4-1/2 c. green peppers, diced (or hot peppers, if preferred) |
1/4 c. celery, diced |
___(you can substitute any of the below ingred. for frozen or fresh) |
1 - 15-20 oz. can black eyed beans, drained and rinsed (or any preferred legume: garbanzo beans, kidney beans, dried limas, etc.) |
1 - 32 oz., or lg., can crushed tomatoes |
1 - 15-20 oz. can diced tomatoes |
2 tbsp. chili powder (add only 1 t. if you don't care for much heat) |
1 - 15-20 oz. can of each, drained |
corn |
peas |
green beans |
mixed vegetables |
3-4 cups zucchini, diced, fresh or frozen |
salt, to taste (i often add about 1 tsp. during cooking, then add to taste after it is finished cooking to be sure i don't over-salt) |
2 - 15-20 oz. cans of beef broth (light or regular) |
Directions:
1. Place all ingredients in slow cooker in order listed.
2. Cover and cook on LOW 9 to 11 hours (about 4 to 6 hours on HIGH).
3. Stir after finished cooking and serve hot!
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6. Note: When I see that we won't be using up the fresh celery, green peppers, or etc. in time, I just dice them and store them in freezer baggies in the freezer for quick use later on. If I only need part of an onion in another recipe, I dice the rest to place in the freezer, also. This makes cooking in a time crunch so much easier!
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