bean stew … yummy:-)


(makes 10 1-cup servings)

‘Tis the season for feeling broke, that’s for sure. And who couldn’t use a warm, satisfying stew? Season 4 contestant Nicole Michalik contributed this recipe to “The Biggest Loser: 6 Weeks to a Healthier You.” “I love, love, love this recipe!” she says. “It’s high in protein but totally vegetarian. It’s so easy to make and freezes very well.” Beans are a great, inexpensive source of protein and fiber.

1 tablespoon olive oil
1 large yellow or white onion, chopped
1 tablespoon chopped garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon red pepper flakes (optional)
1 can (28 ounces) diced fire-roasted tomatoes
3 cans (15.5 ounces each) chickpeas (or kidney beans, black beans, white beans), rinsed and drained (or 4-1/2 cups cooked beans)
4 cups fat-free, low-sodium chicken or vegetable broth
1/4 cup chopped cilantro
3 cups fresh baby spinach leaves, chopped kale or Swiss chard

Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and saute about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.

Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2-1/2 cups of broth and bring to a boil. Reduce to a simmer.

Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.

Nutritional information (per serving)
Calories: 160
Protein: 8 grams
Carbohydrates: 26 grams
Fiber: 7 grams
Fat: 3 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 330 milligrams

Click here to download the recipe.

Adapted from “The Biggest Loser: 6 Weeks to a Healthier You” by Cheryl Forberg, RD. Copyright © 2010 by Universal Studios Licensing LLLP, The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Reprinted by permission of Rodale, Inc., Emmaus, PA 18098.


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