Soutwestern Stew (vegetarian)

By mrslopes

I add the carrots toward the end of cooking time so they retain some of their crunchiness. If you prefer soft carrots, add them when you add the beans.

Ingredients

• 1 Tbs. vegetable oil
• 1 cup chopped bell peppers
• 3 cloves garlic, minced
• 1 Tbs. chili powder
• 1/4 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• One 14 1/4-ounce can whole peeled tomatoes, undrained
• 1 1/2 cups cooked black beans (cooked from dry; or canned, drained)
• 1 cup corn kernels (fresh; frozen; or canned, drained)
• 1/4 cup water
• 1 tsp. sugar
• 1/4 tsp. ground sage
• 1/4 tsp. salt, or to taste
• 1/4 tsp. hot sauce (optional)
• 1 cup diced carrots
• 1/3 cup chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

1. In a 3-quart pot, heat the oil over medium-high heat. Add bell peppers and garlic. Cook, stirring, until the vegetables are softened, about 2 minutes. Stir in the chilli powder, cumin, and cinnamon.
2. Add the tomatoes, breaking them up with the back of a spoon. Add the black beans, corn, water, sugar, sage, salt, and hot sauce. Cook, uncovered, stirring occasionally, for 15 minutes. Stir in the carrots and cilantro. 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.