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8 HRS 20 MIN
Prep: 20 MIN
Cook: 8 HRS
111 calories per serving view nutrition facts
6 servings
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| 1/4 | cup | vegetable stock | home made |
| 2 | medium | onion | |
| 2 | medium | green bell pepper | |
| 2 | tablespoons | garlic clove | minced |
| 1 | each | celery stalk | |
| 1/2 | cup | carrots | cubed |
| 15 | ounces | black beans, canned | |
| 3 | teaspoons | chili powder | |
| 8 | ounces | v8 juice | |
| 8 | ounces | chilies | canned |
In a skillet over medium high heat, bring broth to simmering; add chopped onions and bell peppers and garlic.
Cover and steam 3 minutes.
Spoon into slow cooker. Add remaining ingredients.
Cook on low for 6 to 8 hours until stew thickens.
Serve over baked potato, rice or pasta.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 358mg | 15% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 7.0g | 30% |
| Sugars 4.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 52% | Vitamin C | 114% | |
| Calcium | 6% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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