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Chipotle, Corn, and Black Bean Stew

Chipotle, Corn, and Black Bean Stew, Roasted Green Beans, and Corn Sticks

This is adapted from Vegan with a Vengeance by Moskowitz and Romero.  Serves 6.

In a stockpot, saute on medium for 5 min:

  • 2 T olive oil
  • 1 large onion, quartered and thinly sliced

Turn heat to low, add and cook 1 min:

  • 3 cloves garlic, minced
  • 2 t ground cumin
  • 1 t salt
  • 1/2 t chipotle powder
  • few grinds freshly ground pepper

Add, cover, bring to boil, and simmer 20 min:

  • 28 oz. can crushed tomatoes
  • 3 c water
  • 4 waxy potatoes (I used purple), 1/2″ dice
  • 2 carrots, peeled and 1/2″ dice

Uncover, add, and cook 5 min:

  • 1 c corn
  • 2 c cooked black beans (or 1 can)

Turn off heat, add and let sit at least 10 min:

  • 1/2 to 1 c fresh or frozen cilantro, chopped
  • finely grated zest of 1 lime
  • juice of 1 lime

She says it’s even better reheated.

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