Hemp Seed and Onion Mexican Slow Cooker Stew

Name: Hemp Seed and Onion Mexican Slow Cooker Stew
Yield: 5 people
Ingredients: 1 cup Hemp Seeds; 1 large Onion, chopped; 2 tbsp vegetable oil; 4 cups of water; 2 cups mixed vegetables (carrots, bell peppers, corn, etc.); 1 can of black beans, drained and rinsed; 1 can of diced tomatoes; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; Fresh cilantro for garnish

What Started it all:

Hemp Seeds, Onion, vegetable oil, slow cooker

<em>(Sauté the onion until it’s soft and translucent)</em>

Ingredients

1 cup Hemp Seeds
1 large Onion, chopped
2 tbsp vegetable oil
4 cups of water
2 cups mixed vegetables (carrots, bell peppers, corn, etc.)
1 can of black beans, drained and rinsed
1 can of diced tomatoes
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat the vegetable oil in a pan over medium heat and sauté the chopped onion until it's soft and translucent.
Add the hemp seeds to the slow cooker along with the sautéed onions.
Pour in the water, mixed vegetables, black beans, diced tomatoes, cumin, and chili powder.
Season with salt and pepper, then give everything a good stir.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
Serve the stew hot, garnished with fresh cilantro.