Chipotle, Corn, Black Bean Stew

2 tbs olive oil
1 onion, chopped
1 tbsp cumin
salt
pepper
2 chipotle peppers, canned, chopped (use 3 for 8/10 spicy)
1 28 oz can crushed tomatoes
2 C water
4 russet potatoes, diced
4 carrots, diced
1 C corn
3-4 16 oz can black beans
1 C fresh cilantro
Juice of 1 lime
Zest of 1 lime

In stock pot saute onions, add salt, pepper, cumin. Saute 1 min. Add chipotle, tomatoes, water; stir. Add potatoes, carrots. Cover, bring to boil, simmer 20 minutes. Add corn, beans. Add water if needed. Cook uncovered 5 minutes. Add cilantro, lime zest and juice. Let sit for at least 10 minutes. Serve.

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