spicy black bean stew

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Spicy Black Bean Stew

 

1/4 cup water

1 large onion, chopped (1.5 cups)

2 medium red bell peppers (2 cups)

2 tbs minced garlic

1 stalk celery, diced

1 cup diced carrots (1/2 cup)

3 cups fresh or canned tomatoes

1 cup V-8 or tomato juice

15 oz. can black beans (I use two cans)

1/4 cup diced, canned green chilies

3 tsp chili powder, or to taste

1 tsp cumin

1/2 tsp coriander

Salt and pepper to taste

 

In a skillet over medium high heat, bring water to simmering; add onions,

bell pepper and garlic. Cover and steam 3 minutes. Spoon into slow cooker.

Add remaining ingredients except salt and pepper. Cook on low 6 to 8 hours,

or until stew is thick. Salt and pepper to taste. Serve with rice or

potatoes or in a tortilla.

 

Per serving: 180 cal.; 8g prot.; 0.6g fat; 35g carb.; 0 chol.; 246mg sod.;

8g fiber. Vegan

Source: 1994 Vegetarian Times

 

Happy Cooking!

Jenny M., Moderator

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