Vegan Jambalaya - Slow Cooker

Ingredients

• 1 Tbsp. olive oil
• 1 green bell pepper, diced
• 1 cup celery stalks, diced
• 2 cups onion, diced
• 3 garlic cloves (3 tsp.), minced
• 2 cups tomatoes (or a 14 oz. can), diced
• 5 cups low sodium vegetable broth
• 2 Tbsp. paprika
• 2 Tbsp. cumin, ground
• 2 tsp. black pepper, ground
• 1 tsp. dried thyme
• 1 tsp. dried oregano, ground
• 1 tsp. cayenne pepper
• hot sauce (adjust to heat preference)
• 2 cups long grain brown rice
• 1 3/4 cups cooked or (1 can 14 oz. low sodium) red kidney beans, drained
• 2 cups chopped vegan sausage
• 2-3 scallions, chopped