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"This hearty stew is oh-so-tasty, with a good variety of vegetables and spicy seasoning blend," writes Betty Jean Howard of Prineville, Oregon. "My husband and I enjoy if often. It's the perfect way to warm up a cool evening. Sometimes, I add a can of chopped green chilies for a little more heat."
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One serving (1 cup) equals 222 calories, 6 g fat (2 g saturated fat), 72 mg cholesterol, 600 mg sodium, 16 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
Originally published as Southwestern Beef Stew in
Light & Tasty
August/September 2002, p23
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