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5
from 1 vote
Slow Cooker Spicy Vegetarian Stew Recipe
Easy, SO flavorful toss-it-in-the-slow-cooker-and-forget-it supper.
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course:
Main Course
Cuisine:
American, Gluten Free, Vegan, Vegetarian
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
709
kcal
Author:
Lois Carter Crawford
Ingredients
2
tablespoons
olive oil
1
medium
onion
chopped, about 1 cup
1
red pepper
chopped, about 1 cup
8-10
baby carrots
1
teaspoon
minced garlic
about 2 cloves
½
teaspoon
cumin
½
teaspoon
ground fennel
½
teaspoon
ground coriander
¼
teaspoon
Cayenne pepper
½
teaspoon
cinnamon
½
teaspoon
paprika
6-8
red potatoes
quartered
15
ounces
black beans
drained and rinsed, if canned
14
ounces
artichoke hearts
drained and quartered
1
cup
dried cherries
2
cups
vegetable broth
½
cup
dried apricots
diced
Instructions
Sauté the onions in the oil until they are transparent, about 5-10 minutes.
Add the red peppers and carrots and cook until slightly softened and the carrots begin to turn a bit brown.
Add all the spices (garlic, cumin, fennel, coriander, red pepper/cayenne, cinnamon, paprika) and sauté about 1 minute to release the flavor.
Dump this mixture into your crockpot/slow cooker.
Add the potatoes, beans, artichokes, cherries and vegetable broth and cook on low for 6-8 hours.
10 minutes before serving, add the dried apricots and stir.
Serve hot, by itself, or over rice or greens.
Nutrition
Calories:
709
kcal
|
Carbohydrates:
122
g
|
Protein:
21
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
461
mg
|
Potassium:
2194
mg
|
Fiber:
23
g
|
Sugar:
33
g
|
Vitamin A:
6552
IU
|
Vitamin C:
90
mg
|
Calcium:
143
mg
|
Iron:
7
mg