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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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Healthy, hearty meatless stew. Substitute water, vegetable stock or tomato juice for the chicken stock to make this suitable for vegetarians. Source: Light and Tasty, February/March 2002. Ingredients:
2 large onions, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
1/2 cup red bell pepper, chopped |
2 tablespoons garlic, minced |
1/4 cup chicken broth |
1 tablespoon olive oil |
3 (15 ounce) cans black beans, rinsed and drained |
1 (14 1/2 ounce) can chicken broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 tablespoons tomato paste |
2 tablespoons honey |
4 teaspoons chili powder |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
1/4 cup fresh cilantro, minced |
5 tablespoons monterey jack cheese, shredded |
5 tablespoons sour cream |
2 tablespoons green onions, chopped |
Directions:
1. In a Dutch oven or large suacepan, saute the onions, celery, carrot, red pepper and garlic in 1/4 cup chicken broth and 1 tbsp olive oil until tender.
2. Add the beans, can broth, tomatoes, tomato paste, honey, chili powder, cumin, and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
3. Stir in the cilantro. Simmer until stew thickens (about 5-15 minutes longer).
4. Garnish with cheese, sour cream, and green onion.
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