Chipotle, Corn, and Black Bean Stew

EmilyStrikesAgain's Note:

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!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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.

Reviews

[Cilantro in Canada]

I made this as written. It is excellent. Thanks for the recipe