Chipotle Corn And Black Bean Stew Recipes

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CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS



Chipotle sweet potato & black bean stew with cheddar dumplings image

Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

vegetable oil , for frying
1 large red onion , finely sliced
250g bag diced butternut squash and sweet potato
400g can chopped tomatoes
2 x 400g cans chilli black beans or chilli kidney beans
3 tbsp chipotle chilli paste
125g self-raising flour
60g unsalted butter , cubed
70g mature cheddar , grated
1 large green jalapeño , finely sliced (optional)

Steps:

  • Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
  • Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium

BLACK BEAN CORN SALSA



Black Bean Corn Salsa image

This is a recipe for easy and flavorful Chipotle Black Bean Corn Salsa made with canned beans. A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. Let's take a look.

Provided by Lea Ann Brown

Categories     Appetizer Recipes

Time 10m

Number Of Ingredients 15

¼ Cup fresh lime juice (about 2 limes)
¼ Cup chopped cilantro
2-3 Tablespoons olive oil
4 teaspoons canned chipotle chile in adobo (minced)
1 teaspoon adobo sauce (from canned chipotles in adobo)
2-3 Tablespoon Red wine vinegar
1 teaspoon Ground cumin
2 teaspoons Dried Mexican oregano
1/8 teaspoon New Mexico Red Chile Powder (or ancho)
2 15 ounce Cans black beans (rinsed & drained)
1 ½ Cup Frozen Corn (thawed, or fresh corn that's been blanched)
1 Cup Red onion (chopped. Or sweet yellow onion)
1 ½ Cup Fresh tomatoes (seeds removed, chopped)
1 Cup Chopped green pepper
salt and pepper to taste

Steps:

  • Mix all ingredients together in a large bowl. All are estimates, nothing has to be exact. Taste, adjust flavors and serve with chips. Or over grilled chicken.

Nutrition Facts : Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 116 mg, Fiber 2 g, Sugar 2 g, Calories 69 kcal, ServingSize 1 serving

CHIPOTLE, CORN, AND BLACK BEAN STEW



Chipotle, Corn, and Black Bean Stew image

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!

Provided by EmilyStrikesAgain

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 311.1, Fat 5.7, SaturatedFat 0.8, Sodium 317.4, Carbohydrate 58.9, Fiber 11.6, Sugar 9.1, Protein 10.4

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