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Spicy Black Bean Stew

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Recipe

 
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¼ cup vegetable stock
home made
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2 medium onions
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2 medium green bell peppers
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2 tablespoons garlic cloves
minced
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1 celery stalks
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½ cup carrots
cubed
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15 ounces black beans
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3 teaspoons chili powder
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8 ounces v8 juice
*
8 ounces hot chili peppers
canned
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Ingredients

Amount Measure Ingredient Features
59 ml vegetable stock
home made
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2 medium onions
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2 medium green bell peppers
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3E+1 ml garlic cloves
minced
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1 each celery stalks
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118 ml carrots
cubed
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433.5 ml/g black beans
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15 ml chili powder
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231.2 ml/g v8 juice
*
231.2 ml/g hot chili peppers
canned
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 1075% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 315mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 7g 30%
Sugars g
Protein 12g
Vitamin A 48% Vitamin C 113%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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