This stew blends flavors of the Mediterranean with that of Mexico to give you a nice hearty and tasty stew. Serve over a bed of rice or in a bowl with some fresh cornbread on the side.
In a 3 qt saucepan over medium heat, saute the onions, carrots and celery in the oil for 5 minutes, or until softened. Add the peppers, cumin, coriander and chili powder; stir well.
Add the broth and corn. Cover and simmer for 15 minutes. Add the beans and heat through. Sprinkle with the cilantro before serving.
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Serving Size: 1 Serving (440g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 189 | ||
Calories from Fat: 37 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 226.1mg | 8 % | |
Potassium 768.2mg | 20 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 29.4g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 189
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