Recipe

Easy Zucchini-chili Vegetable Stew Recipe

	Dynie / All my dishes 1 year ago This slow cooker recipe is for when you have no time to cook! Just toss it together the night before to put in the frig. - Then set the crock in the cooker before you're out the door in the morning! Tip: I often have many of the vegetables alrea... More Prep:10m Cook:500m Servings:10	Dynie
	easy quick cheap

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Ingredients

1/2 - 1 lb. stew meat (Cut into bite size pieces)

1/4-1/2 c. onions, diced

1/4-1/2 c. green peppers, diced (or hot peppers, if preferred)

1/4 c. celery, diced

___(You can substitute any of the below ingred. for frozen or fresh)

1 - 15-20 oz. can black eyed beans, drained and rinsed (or any preferred legume: garbanzo beans, kidney beans, dried limas, etc.)

1 - 32 oz., or lg., can crushed tomatoes

1 - 15-20 oz. can diced tomatoes

2 Tbsp. chili powder (add only 1 T. if you don't care for much heat)

1 - 15-20 oz. can of each, drained;

corn,

peas,

green beans,

mixed vegetables

3-4 cups zucchini, diced, fresh or frozen

Salt, to taste (I often add about 1 tsp. during cooking, then add to taste after it is finished cooking to be sure I don't over-salt)

2 - 15-20 oz. cans of beef broth (light or regular)

Directions

Place all ingredients in slow cooker in order listed.

Cover and cook on LOW 9 to 11 hours (about 4 to 6 hours on HIGH).

Stir after finished cooking and serve hot!

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Note: When I see that we won't be using up the fresh celery, green peppers, or etc. in time, I just dice them and store them in freezer baggies in the freezer for quick use later on. If I only need part of an onion in another recipe, I dice the rest to place in the freezer, also. This makes cooking in a time crunch so much easier!

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