10 minute prep warehouse chili gumbo stew

This is a variation of a spicy dish I've been making in a crock pot. If you like foods with some heat and also a lot of vegetables you might want to give this a try. Takes about 6 hours to cook, but the flavor really comes out after 3 more hours of slow cooking.

Ingredients:

5 - 6 pounds of boneless skinless chicken thighs
1 cup of rice
4 oz can of chipotle peppers
16 oz can jalapenos
2 tablespoons red chili powder
1 teas spoon rubbed sage

16 oz bag frozen ocra
2 16oz cans of posole or homany
12 - 16 oz bag of riced cauliflower
12 oz can red enchilada sauce.
Teaspoon Tony Chacheres

Chuck first 6 ingredients into the crock pot and add enough water to cover. cook them on high for 2 and 1/2 hours or until chicken is done. Add remaining ingredients and water to cover and cook on high for another three and a half hours or until rice is done.

I used wild rice so you may want to reduce the final cooking time by an hour or check up on it every now and then.

Makes 12 servings.

Nutrition:

Carbs 40g
Fiber 7 g
Protein 50g
Calories 422

Vitamin and mineral heavy hitters:

B3 21 mg / 153% (RDA)
B6. 2mg. / 152%
A. 877 IU / 38%

Sodium 560mg /37%

Magnesium. 152 mg / 49%
Phosphorus 609mg / 87 %
Selenium 47 ug / 85%
Zinc 4.2 mg /52%
Manganese 874 ug / 49%

My nickname for this is slumbo gumbo :-p since I live in a warehouse and have minimal cooking space.

Next time I'll just use regular dried hominy and probably reduce the sodium significantly and possibly ditch the enchilada sauce