Mexican Hot Pot

Serving Size : 6

4 Points Per Serving

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.

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