Spicy White Bean Stew
This Spicy Mexican Bean Stew is really quick and easy to make. It's a weekly dish that's perfect for evenings when you don't feel like cooking. You just have to put the ingredients in a large saucepan and you're good to go.
Servings: 6 -8
Calories: 118kcal
Ingredients
- 1 tablespoon olive oil
- 1 red and green pepper cubed
- 1 red onion chopped
- 2 garlic cloves finely chopped
- 2 cans (540ml) white beans
- 1 to 3 chipotle chili peppers in an adobo sauce chopped
- 2 cups vegetable broth
- 2 tablespoon tomato paste
- ¼ cup nutritional yeast optional
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- ¾ cup fresh coriander
- 2 cups corn frozen
- ¼ cup black olives sliced
- 1 lime quartered
- salt and pepper to taste
Instructions
- Cut the onion and pepper into small cubes.
- In a large saucepan heat the oil over medium heat.
- Add the peppers, onion and garlic sauté for 5 minutes
- Add the white beans and chipotles mix well
- Add the vegetable broth and tomato paste, nutritional yeast, oregano, chili powder and corn
- Simmer for 20 minutes.
- Remove from the heat, season to taste and add the fresh cilantro
- Serve over rice and garnish with black olives and lime wedge if desired
Nutrition
Calories: 118kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 331mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1154IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg
