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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This recipe came from the Weight Satchers Slow Good slow-cooker cookbook. I have made it with twice as many vegetables, or varying the quantities, depending on what I have available in the fridge. The can or tomatoes, I have used diced tomatoes and added tomato paste. It can be frozen and reheated. Ingredients:
3 carrots, diced |
2 1/2 cups diced peeled butternut squash |
2 yellow squash or 2 zucchini, diced |
1 green bell pepper, diced |
1 red onion, chopped |
3 garlic cloves |
1 jalapeno |
1 (28 ounce) can crushed tomatoes |
1 (15 ounce) can red beans, rinsed and drained |
3 tablespoons chili powder |
2 tablespoons honey |
1 teaspoon dried oregano |
1/3 cup barbecue sauce |
1/3 cup bulgur or 1/3 cup rolled oats |
Directions:
1. Add the carrots, squash, yellow squash, bell pepper, onion, garlic, jalapeno, tomatoes, and oregano in the slow cooker, mix well.
2. Using the back of a spoon press the top of the mix, so that it forms an even layer, and srinkle the oarson top, leaving a 1/2 inch border around the edge of the slow cooker.
3. Cover and cook 4-5 hours on high, or 8-10 on low.
4. Add the barbecue sauce and stir.
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