Contributed By: elissam
365 Ways to Cook Vegetarian
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Vegetarian
Crock Pot
Meal Type: Soups & Stews
Ingredients
3 tbsp. Olive oil
1 Large onion
1 Red or green pepper, chopped
2 Garlic cloves, minced
2 Celery ribs, diced
14 1/2 ounces Italian style stewed tomatoes
2 tbsp. Chili powder
2 tsp. Ground cumin
1/2 tsp. Dried basil
8 ounces Mushrooms, sliced
2 Medium zucchini, sliced
2 Large carrots, sliced
2 (16 ounce) cans Red kidney beans
1 1/2 tsp. Salt
1/4 tsp. Cayenne pepper
1/4 cup Chopped parsley
1 (16 ounce) container sour cream
Preparation
1. In crock pot, or large soup pot, heat oil and cook onion over medium heat, stirring occasionally, until softened, 2 to 3 minutes. Add bell pepper, garlic, and celery. Cook, stirring. until soft, 3 to 5 minutes longer.
2. Add tomatoes, chili powder, cumin, basil, mushrooms, zucchini, and carrots. Cover, reduce heat to medium-low, and cook 25 minutes.
3. Add corn, kidney beans with their liquid, salt, and cayenne. Simmer, covered, 10 minutes. Sprinkle with parsley. Serve hot with a dollop of sour cream.
Cook's Notes
Nutrition Information