Zippy Bean Stew Recipe

Zippy Bean Stew Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"This bean stew is a staple for my co-workers and me once the weather turns cool," says Debbie Matthews of Bluefield, West Virginia. "Although this is a low-fat dish, it definitely doesn't taste like it!"

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Zippy Bean Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zippy Bean Stew Recipe

Prep: 10 min. Cook: 4 hours

Yield: 6 Servings

10 240 250

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
2 cups frozen corn, thawed
1 can (4 ounces) chopped green chilies, undrained
3 cups water
2 medium carrots, sliced
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder

Directions

In a 3-qt. slow cooker, combine the beans, tomatoes, broth, corn and green chilies. Stir in the water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 218 calories, 1 g fat (trace saturated fat), 0 cholesterol, 964 mg sodium, 44 g carbohydrate, 10 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

Originally published as Zippy Bean Stew in Light & Tasty October/November 2002, p13