Bean, Cheese and Green Chile Stew
- 8 oz. lean / low fat bacon
- 1 1/2 cups chopped onion
- 1 clove garlic, chopped
- 1 can (28 oz.) diced tomatoes, undrained
- 3 cups water
- 1 cup chopped celery
- 1 can (7 oz.) ORTEGA Diced Green Chiles (Or a similar product that is low in fat)
- 2 teaspoons hot pepper sauce
- 1 teaspoon vinegar
- 2 cans (15 oz. each) pinto beans, drained and mashed
- 2 cups very low fat shredded cheddar cheese
Grill bacon until crispy to help drain the fat. Then dice. In a pan, lined with low fat cooking spray, add onion and garlic; cook for 5 minutes. Add tomatoes, water, celery, chiles, hot pepper sauce and vinegar; cook for 10 minutes. Add pinto beans, cheese and cooked bacon; heat until cheese is melted and soup is heated through. Serves 8.
