Southwestern Cactus Stew

Name: Southwestern Cactus Stew Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 10
Ingredients: 2 tbsp. minced garlic; 1/2 red onion chopped; 2 cups carrots chopped; 1 cup celery chopped; 1 lg can Cactus rinsed and chopped; 1 can chickpeas rinsed; 1 can white beans rinsed; 2 cups cooked brown rice; 1 cup tomatoes chopped; 3 small peppers chopped; 1-2 cups salsa; 4-6 cups water; Chili powder cumin oregano salt and pepper to taste.

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 10

Ingredients

2 tbsp. minced garlic1/2 red onion chopped2 cups carrots chopped1 cup celery chopped1 lg can Cactus, rinsed and chopped1 can chickpeas rinsed1 can white beans rinsed2 cups cooked brown rice1 cup tomatoes chopped3 small peppers chopped1-2 cups salsa4-6 cups waterChili powder, cumin, oregano, salt and pepper to taste.

Directions

Put it all together in a crockpot, cook on high for 3-4 hours or low for 6. Add more seasonings to taste. Thoroughly rinsing the beans and cactus should bring the sodium in this recipe down significantly.

Serving Size:�10+ hearty servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 207.8
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 1,409.8 mg
Total Carbs: 41.5 g
Dietary Fiber: 8.4 g
Protein: 8.8 g

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