So if you’re in the mood for a hearty, goes-well-with-football-and-cold-weather dish, break out the slow cooker, and give this stew a try.

Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
4HRS 15MINS
Total Time
$1.30
Cost Per Serving
Ingredients
Servings
8
us / metric

1 can
(15 oz)
(15 oz)
Red Kidney Beans

1 can
(15 oz)
(15 oz)
Great Northern Beans
or Navy or Cannellini Beans

2 cans
(15 oz)
(15 oz)
Fire Roasted Diced Tomatoes

1 can
(15 oz)
(15 oz)
Water
just fill up the can used for the tomatoes, up to 30 oz Water

1
Red Chili Pepper, chopped

1 Tbsp
Ground Cumin

1 Tbsp
Chili Powder

to taste
Vegan Shredded Cheese
I used Daiya Cheese
Nutrition Per Serving
Calories
315
Fat
0.4 g
Protein
16.3 g
Carbs
58.7 g