Chipotle, Corn, and Black Bean Stew
photo by EmilyStrikesAgain
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 29.58 ml olive oil
- 1 large onion, quartered and thinly sliced
- 3 garlic cloves
- 9.85 ml cumin
- 2 chipotle peppers, drained and chopped (canned)
- 793.78 g can crushed tomatoes
- 709.77 ml water
- 4 russet potatoes, cut into 3/4-inch dice
- 2 carrots, peeled, cut into 3/4-inch dice
- 236.59 ml corn
- 453.59 g can black beans, drained and rinsed
- 236.59 ml fresh cilantro, lightly packed, torn into pieces
- 1 lime, juice and zest of
- salt and pepper
directions
- 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.
- 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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RECIPE SUBMITTED BY
I'm a 24 year old who works in the Chicago theater community. I have a little bit of a food obsession and love to plan meals, cook for myself, cook for my girlfriend, and cook for large groups of people.
My friends and I have a weekly "Food Club" where I make them food and they bring me booze. It's pretty much awesome- I get to cook and eat AND get free beer. It changes weekly depending what's cooking, but we have Grill Club, Chili Club, Taco Club, Soup Club- you get the idea.
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