Spicy Black Bean Stew


1/4 cup water
1 large onion, chopped (1.5 cups)
2 medium red bell peppers (2 cups)
2 tbs minced garlic
1 stalk celery, diced
1 cup diced carrots
3 cups fresh or canned tomatoes
1 cup V-8 or tomato juice
15 oz. can black beans
1/4 cup diced, canned green chilies
3 tsp chili powder, or to taste
1 tsp cumin
1/2 tsp coriander
Salt and pepper to taste

In a skillet over medium high heat, bring water to simmering; add onions, bell pepper and garlic. Cover and steam 3 minutes. Spoon into slow cooker.

Add remaining ingredients except salt and pepper. Cook on low 6 to 8 hours, or until stew is thick. Salt and pepper to taste. Serve with rice or potatoes or in a tortilla.