Southwestern Stew

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Posted by: Faith

 

 

 

* Exported from MasterCook *

 

Southwestern Stew

 

Recipe By : 1,000 Vegetarian Recipes-Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories : Stews Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 cup chopped green bell peppers

3 cloves garlic -- minced

1 tablespoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 14 oz. can whole peeled tomatoes -- undrained

1 1/2 cups cooked black beans {fresh, frozen, or can} -- drained

1 cup corn kernels {fresh, frozen, or canned} -- drained

1/4 cup water

1 teaspoon sugar

1/4 teaspoon ground sage

1/4 teaspoon salt

1/4 teaspoon Tabasco® Hot Pepper Sauce -- optional

1 cup diced carrots

1/3 cup chopped fresh cilantro

 

1. In a 3-quart pot, heat the oil over medium-high heat. Add bell peppers and

garlic. Cook, stirring, until vegetables are softened, about 2 minutes. Stir

in the chili powder, cumin, and cinnamon until absorbed.

2. Add the tomatoes, breaking them up with the back of a spoon. Add the black

beans, corn, water, sugar, sage, salt, and Tabasco®. Cook, uncovered, 10

minutes longer or until vegetables are tender and stew is slightly thickened.

 

VARIATION: Substitute 1 cup diced zucchini for the carrots, or add it with

the carrots.

 

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