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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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Vegetarian - you won't miss the meat! Ingredients:
1/2 cup chopped carrot |
1/2 cup chopped onion |
1 teaspoon chopped garlic |
2 (15 1/4 ounce) cans vegetable broth |
1 (15 1/4 ounce) can crushed tomatoes |
1 (15 1/4 ounce) can red beans |
1 (8 ounce) can rotel |
1 tablespoon chili powder |
1 teaspoon cumin |
2 teaspoons season-all salt |
1/2 teaspoon all purpose greek seasoning |
1 teaspoon italian seasoning |
1 pinch red pepper flakes |
8 small golden potatoes |
grated cheese |
sour cream |
crushed tortilla chips |
Directions:
1. Saute 1/2 cup chopped carrots, 1/2 cup chopped onion (start these first) and later add 1 tsp chopped garlic (I used the jarred kind) in olive oil on med-high temp until veggies are soft. Salt and pepper these to taste.
2. Put 2 15 oz can of vegetable broth, 1 15 oz can of crushed tomatoes, 1 can of red or pinto beans, and 1 can of Rotel Original in smaller crock pot. Add sauteed veggies.
3. Add 1 Tbs chili powder, 1 tsp cumin, 2 tsp season-all salt, 1/2 tsp greek seasoning, 1 tsp Italian seasoning, and a good pinch of pepper flakes. Adjust seasonings to taste.
4. Peel about 8 sm-med sized gold potatoes, slice into thin half moons and place in the crock pot. Add water to fill the pot (about 1 inch from top).
5. Cover and Cook on high in crock pot for about 2.5 hours or on low for 4-5 hours.
6. To serve, add grated cheese, sour cream and crushed tortilla chips to top and stir. This has a kick to it!
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