2 T coconut oil
2 cloves garlic, minced
1 chopped onion
1/2 chopped green bell pepper
1/2 chopped red bell pepper
2 chopped carrots
2 chopped celery ribs
1 c. frozen corn
1 tsp. cumin
1/2 tsp. ground coriander
1 tsp. chili powder
2 tsp. sea salt
1/2 tsp. black pepper
28 oz. diced tomatoes
15 oz crushed tomatoes
2 cloves garlic, minced
1 chopped onion
1/2 chopped green bell pepper
1/2 chopped red bell pepper
2 chopped carrots
2 chopped celery ribs
1 c. frozen corn
1 tsp. cumin
1/2 tsp. ground coriander
1 tsp. chili powder
2 tsp. sea salt
1/2 tsp. black pepper
28 oz. diced tomatoes
15 oz crushed tomatoes
15 oz. kidney beans (rinsed & drained)
15 oz. black beans (rinsed & drained)
15 oz. red beans (rinsed & drained)
[Note: I always cook my own beans in the crockpot, so I just use the equivalent of red and black beans mixed together.]
2 1/2 c. water
1/2 c. barley
Sauté vegetables and spices in oil in a large pot for 10 min. or until tender (add a little water if veggies stick to pan).
Stir in remaining ingredients.
Simmer, covered, over medium-low for 30 min. Stir and cook an additional 20-30 min, until veggies are cooked through. Double-check the barley to make sure that it is soft.
Makes 8-10 servings (leftovers freeze well)
15 oz. black beans (rinsed & drained)
15 oz. red beans (rinsed & drained)
[Note: I always cook my own beans in the crockpot, so I just use the equivalent of red and black beans mixed together.]
2 1/2 c. water
1/2 c. barley
Sauté vegetables and spices in oil in a large pot for 10 min. or until tender (add a little water if veggies stick to pan).
Stir in remaining ingredients.
Simmer, covered, over medium-low for 30 min. Stir and cook an additional 20-30 min, until veggies are cooked through. Double-check the barley to make sure that it is soft.
Makes 8-10 servings (leftovers freeze well)
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