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Zippy Bean Stew

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

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

  1. 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.

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