Tex-Mex Black Bean and Corn Stew

Photo by Helen (#1) C.
Adapted from kitchenaid.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kitchenaid.com

Ingredients

  • 1

    tablespoon canola or vegetable oil

  • 1

    small onion, chopped

  • 4

    cloves garlic, minced

  • 1

    tablespoon chili powder

  • 1

    teaspoon ground cumin

  • 2

    medium zucchini or yellow squash (or 1 of each), cut into

  • 1/2-inch chunks

  • 1

    can (about 15 ounces) black beans, rinsed and drained

  • 1

    can (about 14 ounces) fire-roasted diced tomatoes

  • 1

    cup frozen corn

  • 3/4

    cup salsa

  • 1/2

    cup (2 ounces) shredded Cheddar or pepper jack cheese

  • 1/4

    cup chopped fresh cilantro

Directions

1 Set KitchenAid® Multi-Cooker to Soup setting. Add oil; heat on Soup/Step 1. Add onion; sauté 5 minutes or until translucent. Add garlic, chili powder and cumin; sauté 1 minute. 2 Press button for Soup/Step 2. Stir in zucchini, beans, tomatoes, corn and salsa; cover and bring to a boil. 3 Press button for Soup/Step 3; simmer, covered, 20 minutes or until heated through and zucchini is tender. 4 Press button for Soup/Step 4. Top with cheese and cilantro just before serving. Makes 4 servings

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