As chilly as it's been outside, no one wants to subsist on salad and trail mix. This Southwestern-inspired stew has plenty of substance for keeping the body warm: potatoes, black beans, corn and carrots cooked in a savory, smoky chipotle-adobo broth that's got the perfect amount of heat to warm you from the inside out. Adapted from Vegan With a Vengeance, it's perfect for lunch or dinner -- especially with a slice of cornbread. (Next week ...)
See also: - Southwestern-style quinoa salad for a lunchtime protein punch on Meatless Monday - Spanish-style black-eyed peas for a new year's dish on Meatless Monday - Red beans and rice with Denver Seitan Company wheat meat for Meatless Monday
You will need:
1 large onion 2 tablespoons olive oil 3 cloves garlic 1 tablespoon cumin Salt Fresh cracked pepper 2 chipotle peppers in adobo sauce 1 28-ounce can crushed tomatoes (I used fire-roasted) 3 cups water 4 russet potatoes 2 carrots 1 25-ounce can black beans 1 cup frozen corn 1/2 bunch cilantro 1 lime
1. Peel and quarter the onion.
That should make it easier to thinly slice.
Add the onions and saute for five minutes or so.
2. While the onions cook, scrub the potatoes and dice into cubes, 3/4 inches across or so.
Chop the chipotle peppers.
When the onions are soft, it's time to add the garlic and spices.
Stir and cook for another minute.
4. Add the crushed tomatoes, water and chipotle peppers. Stir and cook for another minute.
Peel and chop the carrots in the meantime.
5. Add the carrots and the potatoes to the stew.
While the stew is cooking, drain and rinse the black beans and zest the lime.
Squeeze out the lime juice.
Stem (roughly) and roughly chop the cilantro.
6. Add the beans and corn after the potatoes are soft.
7. Add the cilantro, lime zest and lime juice.
Stir and let sit for ten to twenty minutes before serving.
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