Yields: 6 Servings
Ingredients
1 cup water
1 large onion chopped (1 1/2 cups)
2 medium red bell peppers chopped (2 cups)
2 tablespoon minced garlic
1 celery stalk diced
1 cup diced carrots
3 cups fresh or canned tomatoes
1 cup V-8 or tomato juice
1 can black beans - (15 oz) to 2 cans
1 cup diced canned green chilies
3 teaspoons chili powder or to taste
1 teaspoon cumin
1 teaspoon coriander
Salt to taste
Freshly-ground black pepper to taste
Instructions
In a skillet over medium-hight heat, bring water to simmering; add onions, bell pepper and garlic. Cover and steam 3 minutes. Spoon into slow cooker.
Add remaining ingredients except salt and pepper. Cook on LOW 6 to 8 hours, or until stew is thick. Salt and pepper to taste. Serve with rice or potatoes or in a tortilla.