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Chipotle, Corn, And Black Bean Stew


CHIPOTLE, CORN, AND BLACK BEAN STEW

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!

Recipe From food.com

Provided by EmilyStrikesAgain

Time 35m

Yield 6 serving(s)

Steps:



Chipotle, Corn, and Black Bean Stew image

Number Of Ingredients: 14

Ingredients:

  • 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


BLACK-BEAN-AND-CORN STEW

Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 45m

Steps:



Black-Bean-and-Corn Stew image

Number Of Ingredients: 9

Ingredients:

  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 can (4 1/2 ounces) chopped green chiles
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • Coarse salt
  • 1 package (10 ounces) frozen corn


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