Spicy black bean stew--vt

Yield: 6 servings

Measure Ingredient
¼ cup Water
1 large Onion; chopped <1 1/2c>
2 mediums Red peppers; chop <2c>
2 tablespoons Garlic; minced
1 each Celery; stalk, diced
1 cup Carrots; diced <1/2c>
3 cups Tomatoes; diced, fresh or canned
1 cup Tomato juice; or V8
15 ounces Black beans; canned, rinsed and drained
3 teaspoons Chili powder; to taste
¼ cup Chiles; canned, diced
1 teaspoon Cumin
½ teaspoon Coriander
\N \N ;salt and pepper to taste

In skillet over med high heat, bring water to simmering. Add onions, bell pepper and garlic. Cover and steam 3 mins. Spoon into slow cooker.

Add remaining ingredients except salt and pepper.

Cook on low 6-8 hours, or until stew is thick. Salt and pepper to taste.

Per serving--180 Cals; 8G prot; .6G fat; 35G carb; 0 Chol; 246MG sod; 8G fiber.

From Vegetarian Times Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 01-07-95

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