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Zippy Bean Stew

Name: Zippy Bean Stew
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings.
Cuisine: North America, Mexican
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 chiles; 1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth; 2 cups frozen corn, thawed; 1 can (4 ounces) chopped green chiles, undrained; 3 cups water; 2 medium carrots, sliced; 1 large onion, chopped; 2 garlic cloves, minced; 2 teaspoons chili powder

3 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 4 hours

Makes

6 servings

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

Zippy Bean Stew Recipe photo by Taste of Home

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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 chiles
1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
2 cups frozen corn, thawed
1 can (4 ounces) chopped green chiles, 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 chiles. 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.

Zippy Bean Stew

Total Time

Makes

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Ingredients

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