Spicy black bean stew--vt
6 servings
Ingredients
| Quantity | 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 |
| ;salt and pepper to taste | ||
Directions
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