* Exported from MasterCook *

                           Mexican Hot Pot

Recipe By     : Weight Watchers Magazine, May/June 1997, Recipe Card Insert
Serving Size  : 6     Preparation Time :0:00
Categories    : Beans 4  Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
  1           teaspoon  paprika
  1           teaspoon  freshly ground pepper
     1/2      teaspoon  ground cumin
     1/2      teaspoon  ground coriander
  1             medium  onion -- chopped
  3             cloves  garlic -- minced
  1                     jalapeno chile pepper -- seeded and minced
  1                cup  vegetable broth -- low sodium
  17            ounces  whole kernel corn, frozen -- no salt added
  3             medium  tomatoes -- chopped
  20            ounces  baking potatoes -- peeled and diced
  1                cup  green beans -- sliced 1" thick
  8 1/2         ounces  kidney beans, canned -- rinsed and drained

Heat oil in a large nonstick skillet over medium heat. Add paprika and next 6 
ingredients; sauté 5 minutes or until onion is tender. 
Add broth, corn, tomatoes, and potatoes; reduce heat to low, and simmer, uncovered, 
15 minutes, stirring occasionally. 
Stir in green beans and kidney beans; simmer 5 minutes or until thoroughly heated.

Description:
  "4  Points Per Serving"

                                    - - - - - - - - - - - - - - - - - - - 

Per serving: 250 Calories (kcal); 3g Total Fat; (11% calories from fat); 9g Protein; 
51g Carbohydrate; trace Cholesterol; 427mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 
0 Other Carbohydrates