Ingredients
Directions
Sauté the veggies: Set your slow cooker to sauté mode. Add the celery, onion, and bell pepper. Sauté for 5 minutes, stirring occasionally and adding 1–2 tablespoons of water as needed to deglaze the pot. If your slow cooker does not have the sauté option then simply add all of the ingredients except the cilantro, avocado, lime wedges and hot sauce to the slow cooker, stir and move to step 3.
Add all of the remaining ingredients except for the cilantro, avocado, lime wedges, and hot sauce.
Cook on high for 3 hours or low for 6 hours.
Once done, remove the lid and stir in the cilantro, if using.
Divide between bowls and top with avocado. Serve with lime wedges and add your hot sauce of choice, if desired.
Chef's Notes
Substitutions
Substitute white or red onion for the yellow onion.
Use a variety of colorful bell peppers in place of orange bell peppers.
For the white beans, use cannellini, Northern, Navy, or butter beans.
Substitute quinoa, buckwheat, or brown rice for the millet.
Add leafy greens
Stir in 1–2 cups of any chopped leafy greens of your choice when you add the cilantro. Try collard or Swiss chard leaves, kale, or spinach.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Ingredients
Directions
Sauté the veggies: Set your slow cooker to sauté mode. Add the celery, onion, and bell pepper. Sauté for 5 minutes, stirring occasionally and adding 1–2 tablespoons of water as needed to deglaze the pot. If your slow cooker does not have the sauté option then simply add all of the ingredients except the cilantro, avocado, lime wedges and hot sauce to the slow cooker, stir and move to step 3.
Add all of the remaining ingredients except for the cilantro, avocado, lime wedges, and hot sauce.
Cook on high for 3 hours or low for 6 hours.
Once done, remove the lid and stir in the cilantro, if using.
Divide between bowls and top with avocado. Serve with lime wedges and add your hot sauce of choice, if desired.
