Go Back
Print
Spicy Vegetarian Stew tastes terrific over rice.

Spicy Vegetarian Stew (Slow Cooker)

Easy, SO flavorful toss-it-in-the-slow-cooker-and-forget-it supper.
Course Main Course
Cuisine American, Gluten Free, Vegan, Vegetarian
Keyword slow cooker, Spicy vegetarian stew
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Author Recipe Idea Shop/Don & Lois Crawford

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 1 red pepper (chopped)
  • 8-10 baby carrots
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 6-8 red potatoes (quartered)
  • 1 can black beans (drained and rinsed)
  • 1 can artichoke hearts (drained and quartered)
  • 1 cup dried cherries
  • 2 cups vegetable broth
  • 1/2 cup dried apricots (diced)

Instructions

  1. Sauté the onions in the oil until they are transparent, about 5-10 minutes.
  2. Add the red peppers and carrots and cook until slightly softened and the carrots begin to turn a bit brown.
  3. Add all the spices (garlic, cumin, fennel, coriander, red pepper/cayenne, cinnamon, paprika) and sauté about 1 minute to release the flavor.

  4. Dump this mixture into your crockpot/slow cooker.

  5. Add the potatoes, beans, artichokes, cherries and vegetable broth and cook on low for 6-8 hours.

  6. 10 minutes before serving, add the dried apricots and stir.

  7. Serve hot, by itself or over rice or greens.

https://recipeideashop.com/slow-cooker-spicy-vegetarian-stew/