"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 (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 * 1 package (10 ounces) frozen corn, thawed * 3 cups water * 1 large onion, chopped * 2 medium carrots, sliced * 2 garlic cloves, minced * 2 teaspoons chili powder
SERVINGS 6 CATEGORY Low Fat METHOD Slow Cooker PREP 10 min. COOK 240 min. TOTAL 250 min.
DIRECTIONS
Combine all ingredients in a slow cooker. Cover and cook on high for 4-5 hours or until heated through and flavors are blended. Yield: 6 servings.
NUTRITIONAL INFO
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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
