Spicy Black Bean Stew
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 |
|
| 2 | medium |
onions
|
|
| 2 | medium |
green bell peppers
|
|
| 2 | tablespoons |
garlic cloves
minced |
|
| 1 |
celery stalks
|
|
|
| ½ | cup |
carrots
cubed |
|
| 15 | ounces |
black beans
|
|
| 3 | teaspoons |
chili powder
|
|
| 8 | ounces |
v8 juice
|
* |
| 8 | ounces |
hot chili peppers
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable stock
home made |
|
| 2 | medium |
onions
|
|
| 2 | medium |
green bell peppers
|
|
| 3E+1 | ml |
garlic cloves
minced |
|
| 1 | each |
celery stalks
|
|
| 118 | ml |
carrots
cubed |
|
| 433.5 | ml/g |
black beans
|
|
| 15 | ml |
chili powder
|
|
| 231.2 | ml/g |
v8 juice
|
* |
| 231.2 | ml/g |
hot chili peppers
canned |
|
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.
