Zippy Bean Stew

By Totlxtc

Ingredients

• 1 * 1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
• 1 * 1 can (16 ounces) kidney beans, rinsed and drained
• 1 * 1 can (15 ounces) pinto beans, rinsed and drained
• 1 * 1 can (14-1/2 ounces) diced tomatoes and green chilies
• 1 * 1 can (4 ounces) chopped green chilies, undrained
• 2 * 2 cups frozen corn, thawed
• 3 * 3 cups water
• 1 * 1 large onion, chopped
• 2 * 2 medium carrots, sliced
• 2 * 2 garlic cloves, minced
• 2 * 2 teaspoons chili powder

Details

Servings 6

Preparation

Step 1

* Combine all ingredients in a 3-qt. slow cooker. Cover and cook on high for 4-5 hours or until heated through and flavors are blended. Yield: 6 servings.


Nutritional Analysis: One serving (1-1/2 cups) equals 218 calories, 1 g fat (trace saturated fat), 0 cholesterol, 964 mg sodium, 44 g carbohydrate, 10 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 very lean meat.