1large Carrot, scrubbed or peeled with top and end removed, sliced in ¼ inch thick slices
1 28-ouncecan Vegetarian Baked Beans with liquid
1 28-ouncecan Diced Tomatoes, drained
1 15-ouncecan Black Beans, rinsed and drained
1 15-ouncecan Corn Kernels(frozen/thawed or fresh kernels may be substituted)
¾cupsUnsweetened Coconut Milk
Kosher Salt to taste
Suggested Garnishes:
lime zest
chopped Italian parsley leaves (fresh)
dollop of plain Greek yogurt or sour cream
grated cheddar cheese
Instructions
In a large skillet over medium-high heat, heat the olive oil until it shimmers on top. Add the onion and garlic; sauté until softened, about 4 minutes.
Add the peppers, celery, cumin and chili powder. Continue to cook, stirring frequently for an additional 3 minutes.
Spoon the vegetable mixture into the bottom of a 6-7 quart slow cooker.
Add the remaining ingredients to the slow cooker and stir to combine. Place the lid on the cooker and cook on HIGH for 7 hours.
Serve or store sealed in the refrigerator until using (can be made 1-2 days beforehand to allow the flavors to blend).