Zippy Bean Stew

Name: Zippy Bean Stew
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

1-1/2 cups: 208 calories, 1g fat (0 saturated fat), 0 cholesterol, 816mg sodium, 42g carbohydrate (6g sugars, 10g fiber), 11g protein.

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

Reviews

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Average Rating:

abbasgael

Oct 20, 2017

it was ok but probably won't make again
TheDix

Feb 14, 2013

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

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.