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Roasted Sweet Potatoes with Crunchy Cinnamon Pecan Topping
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Vegan Slow Cooker Chili Soup
Serves 8 |
Healthy, hearty and absolutely delicious.
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Ingredients:
| 1 cup chopped squash |
| 4 cups water |
| 1 can diced tomatoes, drained |
| 1 teaspoon ground black pepper |
| 2 zucchinis, chopped |
| 1 can corn kernels, drained |
| 2 tablespoons soy sauce |
| 2 cans red kidney beans, drained |
| 1 tablespoon garlic powder |
| 1 green bell pepper, chopped |
Directions:
- Place chopped squash, diced tomatoes, chopped zucchinis, corn kernels, and red kidney beans in a slow cooker.
- Pour in water and soy sauce. Sprinkle ground black pepper and garlic powder over ingredients.
- Turn slow cooker to high heat and cook for 3 to 3 1/2 hours. Stir every hour.
| Cooking Method: | Slow Cooker |
| Course: | Lunch |
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