- Servings: 6
Ingredients:
| 1 Tbsp | Olive Oil |
| 3 cloves | Garlic |
| 1 | Medium Yellow Onion |
| 3 | Leeks |
| 1 | Medium Green Pepper |
| 2 | Medium White Potatoes |
| 1 cup | Baby Carrots |
| 2× 15-oz cans | Kidney Beans, rinsed and drained |
| 4 cups | Vegetable Broth |
| 1 Tbsp | Chili Powder |
| 1 tsp | Salt, or to taste |
| ¼ tsp | Coarse Ground Black Pepper |
| 3 cups | Brown Rice, cooked |
| Tabasco Sauce, optional |
Directions:
Heat oil in crock pot on high. Using garlic press, crush cloves directly into crock pot. Stir and allow to simmer while chopping remaining vegetables. Chop onion into large chunks. Stir onion into crock pot. Slice white ends of leeks into 1/4 inch rounds, discarding green tops. Stir into crock pot. Chop green pepper into large chunks and stir into crock pot. Chop potatoes into eight pieces each, leaving skins on. Add potatoes, carrots, kidney beans, broth, chili powder, salt and pepper to crock pot. Stir all ingredients together well. Cover and cook until potatoes are done all the way through, about 3 hours on high or 6 hours on low. Cook rice according to instructions on package. Serve red beans over a bed of rice, accompanied with Tabasco sauce, if desired.
Helpful Tips:
This healthy version of a traditional southern comfort food omits the cholesterol of pork and adds fresh vegetables for a hearty meal.
