Ingredients
Scale
- 2 15 oz cans red kidney beans, drained and rinsed
- 1 14 oz can fire-roasted diced tomatoes (optional)
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 2–3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup chicken broth
- 1 tbsp olive oil or butter
- cooked white rice, for serving
- optional toppings: green onions, hot sauce, shredded cheese
Instructions
- Add all ingredients (except rice and toppings) to a 4-6 quart slow cooker and stir well.
- Cover and cook on low for 5-6 hours or high for 2-3 hours until the veggies are tender.
- Before serving, mash a cup of the beans in the slow cooker and stir to thicken the mixture.
- Taste and adjust the seasoning if needed.
- Serve over rice with your favorite toppings.
Notes
For added flavor, use vegetable or beef broth instead of chicken broth.
Adjust the cayenne pepper based on your preference for spiciness.
This dish can be made ahead of time and reheated, making it a great meal prep option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg