Zippy Bean Stew Recipe
Zippy Bean Stew Recipe photo by Taste of Home

Zippy Bean Stew Recipe

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"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!"
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 6 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Zippy Bean Stew in Light & Tasty October/November 2002, p13

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Reviewed Feb. 14, 2013

"Great flavor. I chopped up some cooked chicken breast and added that. This recipe is a keeper for sure."

Reviewed Feb. 3, 2008

"One of my favorite winter recipes. I add sausage or ground turkey to make it a little more hearty and serve it over brown rice."

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