Zippy Bean Stew Recipe

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Zippy Bean Stew Recipe
Zippy Bean Stew Recipe photo by Taste of Home
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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!"
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours

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

Nutritional Facts

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

  • 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
  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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Reviews forZippy Bean Stew

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TheDix User ID: 607421 130809
Reviewed Feb. 14, 2013

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

MY REVIEW
maklunk User ID: 19498 87940
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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