“Vegetarian -- you won't miss the meat!”
READY IN:
4hrs 30mins
SERVES:
8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute 1/2 cup chopped carrots, 1/2 cup chopped onion (start these first) and later add 1 tsp chopped garlic (I used the jarred kind) in olive oil on med-high temp until veggies are soft. Salt and pepper these to taste.
  2. Put 2 15 oz can of vegetable broth, 1 15 oz can of crushed tomatoes, 1 can of red or pinto beans, and 1 can of Rotel Original in smaller crock pot. Add sauteed veggies.
  3. Add 1 Tbs chili powder, 1 tsp cumin, 2 tsp season-all salt, 1/2 tsp greek seasoning, 1 tsp Italian seasoning, and a good pinch of pepper flakes. Adjust seasonings to taste.
  4. Peel about 8 sm-med sized gold potatoes, slice into thin half moons and place in the crock pot. Add water to fill the pot (about 1 inch from top).
  5. Cover and Cook on high in crock pot for about 2.5 hours or on low for 4-5 hours.
  6. To serve, add grated cheese, sour cream and crushed tortilla chips to top and stir. This has a kick to it!

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