Try this Southwestern Stew recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 1/2 c Black beans; drained
1 c Diced carrot
1/4 ts Tabasco sauce; optional
1 c Chopped green bell pepper
1 c Corn kernels; drained
1 tb Vegetable oil
3 Garlic ; minced
1/4 ts Ground cinnamon
1 ts Sugar
1/4 ts Ground sage
1 tb Chili powder
14 1/2 oz Whole peeled tomatoes;
1/4 ts Ground cumin
1/4 c Water
1/4 ts Salt ; or adjust amount to taste
1/3 c Fresh Cilantro ; chopped

Servings

INSTRUCTIONS

1. In a 3 quart pot, heat the oil over medium-high heat. Add bell peppers and garlic. Cook, stirring, until the vegetables are softened, about 2 minutes. Stir in the chili powder, cumin, and cinnamon until absorbed. 2. Add the tomatoes, breaking them up with the back of a spoon. Add the black beans, corn, water, sugar, sage, salt, and Tabasco. Cook, uncovered, stirring occasionally, for 15 minutes. Stir in the carrots and cilantro. Cook, uncovered, 10 minutes longer or until vegetables are tender and stew is slightly thickened. NOTES : Calories: 366.3 (11.9% from fat) Fat: 5g Cholesterol: 0mg Carbohydrate: 64.1 Fiber: 14.7g Sodium:330mg Recipe by: 1,000 Vegetarian Recipes Posted to EAT-LF Digest by "Lisa Whittington" on Jun 2, 1998

NOTES

Alert editor

Southwestern Stew

1 1/2 c Black beans; drained 
1 c Diced carrot 
1/4 ts Tabasco sauce; optional 
1 c Chopped green bell pepper 
1 c Corn kernels; drained 
1 tb Vegetable oil 
3  Garlic minced
1/4 ts Ground cinnamon 
1 ts Sugar 
1/4 ts Ground sage 
1 tb Chili powder 
14 1/2 oz Whole peeled tomatoes; 
1/4 ts Ground cumin 
1/4 c Water 
1/4 ts Salt or adjust amount to taste
1/3 c Fresh Cilantro chopped

1. In a 3 quart pot, heat the oil over medium-high heat. Add bell peppers  and garlic. Cook, stirring, until the vegetables are softened, about 2  minutes. Stir in the chili powder, cumin, and cinnamon until absorbed.    2. Add the tomatoes, breaking them up with the back of a spoon. Add the  black beans, corn, water, sugar, sage, salt, and Tabasco. Cook, uncovered,  stirring occasionally, for 15 minutes. Stir in the carrots and cilantro.  Cook, uncovered, 10 minutes longer or until vegetables are tender and stew  is slightly thickened.    NOTES : Calories: 366.3 (11.9% from fat) Fat: 5g Cholesterol: 0mg  Carbohydrate: 64.1 Fiber: 14.7g Sodium:330mg  Recipe by: 1,000 Vegetarian Recipes    Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Jun  2, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (180g)
Recipe Makes: 4 Servings

Calories: 57
Calories from Fat: 26 (46%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 33.5mg		1 %
Potassium 248.4mg		7 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 5.7g
Protein 1.3g		2 %
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.

About Our Nutrition Facts

Calories per serving: 57

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe