Vegetarian

Spicy Vegetable Stew takes several minutes to prepare.

Spicy Vegetable Stew takes several minutes to cook.

Spicy Vegetable Stew makes 8 servings.

The ingredients for Spicy Vegetable Stew are:

2 eggplant, unpeeled (3 lb total)
1 tbsp Extra Virgin Olive Oil
2 medium Zucchini (1 lb total)
1 slice, large (1/4" thick) Onions, raw
1 bell pepper, red, sweet, raw
6 clove Garlic
1 15 oz can Cannellini Beans - White Kidney Beans
1 28 oz can Tuttorosso Crushed Tomato
2 15 oz cans red dark & light kidney beans
2 tbsp Chili powder
2 tsp Oregano
handful of parsley
Salt & Pepper to taste

serve with shredded cheese and/or sour cream not in calorie count

Here is how you make Spicy Vegetable Stew:

1 Preheat oven to 350?F. Lay eggplant cubes in a shallow roasting pan and spray with cooking spray. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 1 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini. Cook for about 5 more minutes, stirring occasionally.3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.4 Add the white beans and kidney beans, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.Serve with sour cream, grated cheddar cheese, and chopped green onions.Serving Size:?8

The nutritional information for Spicy Vegetable Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 244.5

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 743.2 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 17.0 g
• Protein: 13.0 g