Southwestern stew with potatoes, black beans and corn for a spicy dinner on Meatless Monday
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 ...)
You will need:
1 large onion
2 tablespoons olive oil
3 cloves garlic
1 tablespoon cumin
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
1 25-ounce can black beans
1 cup frozen corn
1/2 bunch cilantro
1. Peel and quarter the onion.
That should make it easier to thinly slice.
Heat the oil in a large stock pot over medium-high heat.
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.
3. Peel the garlic and press into the onions; add the cumin, salt and pepper.
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.
Stir and bring to a boil. Simmer for thirty minutes, or until the potatoes are tender.
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.
Stir them in and cook for another five minutes.
7. Add the cilantro, lime zest and lime juice.
Stir and let sit for ten to twenty minutes before serving.
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