How to Make Slow Cooker Vegetarian Stew - A Step-by-Step Guide

There's nothing quite like a warm and comforting stew on a cold winter's day. And if you're looking for a hearty and satisfying vegetarian option, then this Slow Cooker Vegetarian Stew is just what you need. Packed with flavorful vegetables, protein-rich beans, and a savory broth, this stew is sure to become a new favorite in your household.

The beauty of this recipe lies in its simplicity and ease of preparation. With just a few basic ingredients and a slow cooker, you can have a del...

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium onions, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (10.75 ounce) can tomato puree
  • 2 cups sliced fresh mushrooms
  • 2 cups vegetable stock
  • 1 cup red wine
  • 1 large carrot, sliced
  • 1 green chile pepper, diced
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 5 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
  • Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.
  • Nutrition

    251 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 992mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 8g
    • Total Sugars: 9g
    • Protein: 9g
    • Vitamin C: 44mg
    • Calcium: 125mg
    • Iron: 7mg
    • Potassium: 840mg