Ingredients:
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 3 stalks celery, chopped
- 5 cloves garlic, minced
- 3 tablespoons olive oil
- 3 tablespoons arrowroot powder or tapioca starch
- 3 cups vegetable broth
- 1 (14.5 ounce) kidney beans, rinsed, drained
- 1 1/2 cans (14.5 ounce) fire roasted diced tomatoes
- 2 small zucchini, halved lengthwise and then sliced
- 2 cups frozen sliced okra
- 12 ounce mushrooms, sliced
- 2 teaspoons Cajun seasoning
- Salt to taste
- Pepper powder to taste
- Cooked brown rice to serve
Method:
- Select Sauté option. Add 1 1/2 tablespoons oil. When oil is heated, add onion, bell peppers, celery and garlic. Sauté until the vegetables are slightly soft.
- Mix together in a bowl, broth and arrowroot and pour into the pot. Stir constantly until it thickens.
- Add rest of the ingredients and mix well.
- Close the lid. Set on slow cook option and set the timer for 2 hours. When done, let the steam release naturally.