Slow Cooker Spicy Vegetarian Stew Recipe
Easy, SO flavorful toss-it-in-the-slow-cooker-and-forget-it supper.
Servings: 4
Calories: 709kcal
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: 709kcal | Carbohydrates: 122g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 461mg | Potassium: 2194mg | Fiber: 23g | Sugar: 33g | Vitamin A: 6552IU | Vitamin C: 90mg | Calcium: 143mg | Iron: 7mg