1  28-ounce can
diced tomatoes, undrained
1  10-ounce can chopped tomatoes and green chile peppers, undrained
2  cups vegetable juice or tomato juice (I used chicken broth instead)
1  to 2 tablespoons chili powder
1  teaspoon ground cumin
1  teaspoon dried oregano, crushed
3  cloves garlic, minced
1-1/2  pounds beef or pork stew meat, cut into 1-inch cubes (I used browned ground beef instead)
2  cups chopped onion
1-1/2  cups chopped celery
2 cups cubed butternut squash, peeled
1 cup shredded carrots
1 cup chopped zucchini
2  15-ounce cans black beans, kidney beans, and/or garbanzo beans (chickpeas), rinsed and drained (I used the equivalent of 1 can black beans & 1 can 10-bean soup mix)
Toppers such as shredded cheddar cheese, dairy sour cream, snipped fresh cilantro, and/or pitted ripe olives (optional)
1. In a 6-quart slow cooker, combine both cans of undrained tomatoes, the vegetable juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in the beans. Cover and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers. Makes 10 servings.
Very delish & super easy to make….most importantly, healthy!

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