Creamy Three-Bean Stew
This fiber-rich stew gets its creaminess from refried beans. It's quick, inexpensive, made in one pot, freezes well and doesn't require a special trip to the grocery store! Perfect for cold winter days.
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 tablespoon garlic, minced
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can corn
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can refried beans
- 1 cup vegetable broth
In a soup pot over medium heat, heat olive oil and saute onions for about 3 minutes until translucent and then add garlic and saute for 1 more minute.
Stir in chili powder, cumin and black pepper.
Add canned tomatoes, corn, black beans, kidney beans, refried beans and broth. Stir well to thoroughly combine.
Bring to a boil over high heat and then cover and simmer over low heat for 15 minutes.
Serve and enjoy! Optional garnishes include chopped cilantro and sour cream. Serve with cornbread, warmed corn tortillas or quesadillas.
Nutrition in 1 serving:
Calories: 215 Protein: 11 g Fat: 2 g Carbohydrate: 37 g Fiber: 11 g