Southwestern stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Chopped green bell pepper |
| 3 | Cloves garlic; minced | |
| 1 | tablespoon | Chili powder |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground cinnamon |
| 14½ | ounce | Whole peeled tomatoes; undrained |
| 1½ | cup | Black beans; drained |
| 1 | cup | Corn kernels; drained |
| ¼ | cup | Water |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Ground sage |
| ¼ | teaspoon | Salt; or to taste |
| ¼ | teaspoon | Tabasco sauce; optional |
| 1 | cup | Diced carrot |
| ⅓ | cup | Chopped fresh cilantro |
Directions
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 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, 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.
NOTES : Calories: 366.3 (11.9% from fat) Fat: 5g Cholesterol: 0mg Carbohydrate: 64⅒ Fiber: 14.7g Sodium:330mg Recipe by: 1,000 Vegetarian Recipes Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@...> on Jun 2, 1998