Zippy Bean Stew

Name: Zippy Bean Stew
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes and green chiles; 1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth; 2 cups frozen corn, thawed; 1 can (4 ounces) chopped green chiles, undrained; 3 cups water; 2 medium carrots, sliced; 1 large onion, chopped; 2 garlic cloves, minced; 2 teaspoons chili powder

"This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! —Debbie Matthews, Bluefield, West Virginia..."

INGREDIENTS

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1 can (16 ounces) kidney beans, rinsed and drained

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1 can (15 ounces) pinto beans, rinsed and drained

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1 can (14-1/2 ounces) diced tomatoes and green chiles

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1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth

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2 cups frozen corn, thawed

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1 can (4 ounces) chopped green chiles, undrained

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3 cups water

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2 medium carrots, sliced

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1 large onion, chopped

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2 garlic cloves, minced

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2 teaspoons chili powder

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