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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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This bean stew is a staple for my co-workers and me once the weather turns cool, says Debbie Matthews of Bluefield, West Virginia. Although this is a low-fat dish, it definitely doesn't taste like it! 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 chilies |
1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth |
2 cups frozen corn, thawed |
1 can (4 ounces) chopped green chilies, 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 chilies. 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. Yield: 6 servings.
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