2eachhannah sweet potatoesor any white-fleshed sweet potato, peeled and cut into chunks
1bagfrozen bell peppers and onions
1Tbspbottled minced garlic
1cankidney beansno sugar listed in ingredients
1canDiced Tomatoes14.5 oz
1/2cupwater
1tspsalt
1/2tsppepper
2cupspepper jack cheesegrated
3Tbspfresh parsleychopped, for garnish, optional
Instructions
To Cook Immediately: Slow Cooker
Add all ingredients except cheese and parsley to a slow cooker. Cook on low 8 hours or on high 6 hours. Top with cheese, and cover. Cook another 10 min or until cheese is melted. Sprinkle with parsley, if desired.
To Freeze
Combine all ingredients except cheese and parsley in a freezer bag. Label and freeze.
To Cook After Freezing: Slow Cooker
Add frozen contents of bag to a slow cooker. Cook on low 10 hours or on high 8 hours. Top with cheese. Cover slow cooker, and cook another 10 minutes or until cheese is melted. Sprinkle with chopped parsley, if desired.
To Cook Immediately: Instant Pot
Add all ingredients to the Instant Pot. Lock lid; set valve to sealing. Program for manual-high and 35 minutes. Allow for 10 minutes of natural pressure release. Carefully move valve to venting and release remaining pressure. Cover with cheese and allow to stand until cheese melts. Sprinkle with chopped parsley, if desired.
To Cook After Freezing: Instant Pot
Add frozen meal to Instant Pot. Press sauté. Allow at least 1 cup of liquid to accumulate at the bottom of the pot. Press cancel. Lock lid; set valve to sealing. Program for manual-high and 40 minutes. Allow for at least 10 minutes of natural pressure release. Carefully move valve to venting to release remaining pressure. Top with cheese and allow to stand until cheese melts. Sprinkle with chopped parsley, if desired.
Notes
Kidney beans are the hardest to find without added sugar, in this chef's personal experience. Word to the wise: read labels carefully.