Ingredients
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1 small onion, chopped
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1 bell pepper, chopped
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2 garlic cloves, minced
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1 cup frozen corn kernels
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2 (15 1/2 ounce) cans black beans, drained
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1 jalapeno chile, minced (remove the seeds and white ribs for a milder "hot", I omit this entirely for the kids)
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3/4 cup vegetable stock
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1 tablespoon tamari or 1 tablespoon other soy sauce
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2 tablespoons fresh cilantro, chopped
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salt and pepper
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1 medium carrot, chopped
Instructions
- In a nonstick skillet sprayed with cooking spray over medium heat, saute the onion, bell pepper and carrot about 5 minutes, until softened.
- Transfer the bell pepper, onions and carrot to the cooker, and add the garlic, corn, black beans, and jalapeno.
- Stir in the stock, tamari, and cilantro.
- Cook on Low for 4-5 hours.
- Add salt and pepper to taste.