Directions:
- In a 3-quart pot, heat the oil over med-high heat.
- Add in bell peppers and garlic; cook, stirring, until vegetables are softened, about 2 minutes.
- Stir in the chili powder, cumin, and cinnamon until absorbed.
- Add in the tomatoes, breaking them up with the back of a spoon.
- Add in the black beans, corn, water, sugar, sage, salt, and Tabasco.
- Cook, uncovered, stirring occasionally, for 15 minutes.
- Stir in carrots and cilantro; cook, uncovered, 10 minutes longer or until vegetables are tender and stew is slightly thickened.
- *Adding the carrots near the end leaves them slightly crunchy. For softer carrots, add them when you add in the beans.
- Good served over cornbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.84 Kcal (1461 kJ) | ||
| Calories from fat | 40.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 7% | |
|---|---|---|---|
| Sodium | 209.67mg | 9% | |
| Potassium | 1370.96mg | 29% | |
| Total Carbs | 61.86g | 21% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 15g | 60% | |
| Protein | 18.09g | 36% | |
| Vitamin C | 52.8mg | 88% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 24.3mg | 135% | |
| Calcium | 121.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 146.78 Kcal (615 kJ) | ||
| Calories from fat | 16.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 7% | |
|---|---|---|---|
| Sodium | 88.22mg | 9% | |
| Potassium | 576.85mg | 29% | |
| Total Carbs | 26.03g | 21% | |
| Sugars | 2.98g | 28% | |
| Dietary Fiber | 6.31g | 60% | |
| Protein | 7.61g | 36% | |
| Vitamin C | 22.2mg | 88% | |
| Vitamin A | 0.6mg | 51% | |
| Iron | 10.2mg | 135% | |
| Calcium | 51.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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