Zippy Bean Stew

By dashy_65

Ingredients

• 1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
• 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 (4 ounces) chopped green chilies, undrained
• 2 cups frozen corn, thawed
• 3 cups water
• 1 large onion, chopped
• 2 medium carrots, sliced
• 2 garlic cloves, minced
• 2 teaspoons chili powder

Details

Servings 6
Adapted from tasteofhome.com

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.

218 cal 1g fat, 964mg sodium, 44g carb, 10g fiber