Ingredients
- 8 v
- 8 juice
- 2 onion
- 2 pepper green
- 1 celery stalk
- 15 oz black beans (canned)
- 8 oz chilies (canned)
- 1/2 c carrots
- 1/4 c vegetable broth
- 3 t chili powder
- 2 t garlic clove (minced)
In a skillet over medium high heat, bring broth to simmering; add chopped onions and bell peppers and garlic. Cover and steam 3 minutes. Spoon into slow cooker. Add remaining ingredients. Cook on low for 6 to 8 hours until stew thickens. Serve over baked potato, rice or pasta.
