Chipotle, Corn, and Black Bean Stew |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is easily altered: add zucchini, cauliflower, or any other veggies. From Vegan With a Vengeance by Isa Moskowitz. Tastes best if you let it sit for an hour after fully cooked! Ingredients:
2 tablespoons olive oil |
1 large onion, quartered and thinly sliced |
3 garlic cloves |
2 teaspoons cumin |
2 chipotle peppers, drained and chopped (canned) |
1 (28 ounce) can crushed tomatoes |
3 cups water |
4 russet potatoes, cut into 3/4-inch dice |
2 carrots, peeled, cut into 3/4-inch dice |
1 cup corn |
1 (16 ounce) can black beans, drained and rinsed |
1 cup fresh cilantro, lightly packed, torn into pieces |
1 lime, juice and zest of |
salt and pepper |
Directions:
1. In a stockpot, saute the onions in the oil over moderate heat for 5 minutes. Add the garlic, cumin, salt and pepper. Saute 1 minute more. Add the chipotles, tomatoes, and water, stir. Add the potatoes and carrots, bring to a low boil, and simmer for 20 minutes.
2. Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.
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