Spicy Black Bean Stewcrockpot, ethnic, soups-stews, vegetarian 0.25 cup water 1.00 large onion; chopped <1 1/2c> 2.00 medium red peppers; chop <2c> 2.00 tablespoon garlic; minced 1.00 each celery; stalk, diced 1.00 cup carrots; diced <1/2c> 3.00 cup tomatoes; diced, fresh or canned 1.00 cup tomato juice; or v8 15.00 oz black beans; canned, rinsed and draine 3.00 teaspoon chili powder; to taste 0.25 cup chiles; canned, diced 1.00 teaspoon cumin 0.50 teaspoon coriander 1.00 ; salt and pepper to taste In skillet over med high heat, bring water to simmering. Add onions, bell pepper and garlic. Cover and steam 3 mins. Spoon into slow cooker. Add remaining ingredients except salt and pepper. Cook on low 6-8 hours, or until stew is thick. Salt and pepper to taste. Per serving--180 Cals; 8G prot; .6G fat; 35G carb; 0 Chol; 246MG sod; 8G fiber. From Vegetarian Times Typed by Lisa Greenwood Submitted By MICHELLE BRUCE On 02-21-95 (2002) |
