Ingredients
- 2 cups dehydrated shredded potatoes
- 1 cup dehydrated tomato slices, cut in half with kitchen scissors
- 1 cup dehydrated shredded zucchini
- 1/4 cup dehydrated sliced onions
- 1/4 cup dehydrated sliced yellow and green bell peppers
- 3 tablespoons powdered dehydrated sliced tomato
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 of a dehydrated chile pepper, crumbled
- 1 (15-ounce) can garbanzo beans (don't rinse)
- 1 (15-ounce) kidney beans (don't rinse)
- 7 cups water
Ingredients
macros
Instructions
- Combine all the ingredients in a 6-quart slow cooker. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
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