Tex-Mex Black Bean and Corn Stew

By carvalhohm

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

Details

Adapted from kitchenaid.com

Preparation

Step 1

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