(Serves 6-8)


4 cans of low sodium black beans (drained)

2 cans of no sodium added diced tomatoes (undrained)

16 oz bag of frozen corn

2 medium sized yellow onions diced

1 large red bell pepper cored and chopped

2 jalapeno peppers cored and chopped

5 cloves of garlic minced

4 cups of cooked brown rice

32 oz low sodium vegetable stock

1 Tbsp cumin

1 tsp chipotle powder

½ tsp cayenne pepper

1 avocado cubed (optional)

Cilantro finely chopped (optional)


  1. Place all ingredients (excluding rice) into Crock-Pot and stir to combine
  2. Cook on high for 4 hours (or low for 8 hours)
  3. Place half cup servings of brown rice into individual bowls and spoon stew mixture on top
  4. Using a spoon, gently mix each serving of rice and stew together
  5. Sprinkle with cilantro and top with avocado (if desired)
  6. Serve immediately

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