Title: Spicy Black Bean Stew
Categories: Crockpot Ethnic Soup Vegetarian
Yield: 6 Servings

1/4	c	Water
1	lg	Onion; chopped <1 1/2c>
2	md	Red peppers; chop <2c>
2	tb	Garlic; minced
1		Celery; stalk, diced
1	c	Carrots; diced <1/2c>
3	c	Tomatoes; diced, fresh or canned
1	c	Tomato juice; or v8
15	oz	Black beans; canned, rinsed and draine
3	ts	Chili powder; to taste
1/4	c	Chiles; canned, diced
1	ts	Cumin
1/2	ts	Coriander
1		; salt and pepper to taste

In skillet over med high heat, bring water to simmering. Add onions, bell pepper and garlic. Cover and steam 3 mins. Spoon into slow cooker.

Add remaining ingredients except salt and pepper.

Cook on low 6-8 hours, or until stew is thick. Salt and pepper to taste.

Per serving--180 Cals; 8G prot; .6G fat; 35G carb; 0 Chol; 246MG sod; 8G fiber. From Vegetarian Times Typed by Lisa Greenwood Submitted By MICHELLE BRUCE On 02-21-95 (2002)

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