Veggie Stew with Chili-Cheese Biscuits

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Slow Veggie Stew with Chili-Cheese Biscuits Recipes

Ingredients:

  • 2 cans (141⁄2 ounces each) diced tomatoes
  • 1 can (15 ounces) each: black-eyed peas and red beans, rinsed, drained
  • 2 cups chopped onions
  • 11⁄2 cups peeled cubed butternut or acorn squash
  • 1 cup each: coarsely chopped poblano chilies, red and yellow bell peppers
  • 3 cloves garlic, minced
  • 2–3 tablespoons chili powder
  • 11⁄2–2 teaspoons ground cumin
  • 3⁄4 teaspoon each: dried oregano and marjoram leaves
  • 1 cup fresh or frozen thawed okra Salt and pepper, to taste
  • 3 large buttermilk biscuits, baked, halved Chili powder
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Instructions:

  1. Combine all ingredients, except okra, salt, pepper, biscuits, chili powder, and cheese, in 6-quart slow cooker
  2. Cover and cook on low 6 to 8 hours, adding okra during last 30 minutes.
  3. Season to taste with salt and pepper.
  4. Place biscuits, cut sides down, on stew; sprinkle with chili powder and cheese.
  5. Cover and cook until cheese is melted, about 5 minutes.

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