Southwestern Stew

16 ingredients
10 steps

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 14 teaspoon cumin
  • 14 teaspoon ground cinnamon
  • 1 (14 1/2 ounce) can whole canned tomatoes, undrained (I use canned diced tomatoes)
  • 1 12 cups cooked black beans, drained
  • 1 cup corn kernel, drained
  • 14 cup water
  • 1 teaspoon sugar
  • 14 teaspoon ground sage
  • 14 teaspoon salt, to taste
  • 14 teaspoon Tabasco sauce, to taste
  • 1 cup diced carrot
  • 13 cup chopped fresh cilantro

Directions

  1. 1
    In a 3-quart pot, heat the oil over med-high heat.
  2. 2
    Add in bell peppers and garlic; cook, stirring, until vegetables are softened, about 2 minutes.
  3. 3
    Stir in the chili powder, cumin, and cinnamon until absorbed.
  4. 4
    Add in the tomatoes, breaking them up with the back of a spoon.
  5. 5
    Add in the black beans, corn, water, sugar, sage, salt, and Tabasco.
  6. 6
    Cook, uncovered, stirring occasionally, for 15 minutes.
  7. 7
    Stir in carrots and cilantro; cook, uncovered, 10 minutes longer or until vegetables are tender and stew is slightly thickened.
  8. 8
    *Adding the carrots near the end leaves them slightly crunchy.
  9. 9
    For softer carrots, add them when you add in the beans.
  10. 10
    Good served over cornbread.

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