Southwestern stew with potatoes, black beans and corn for a spicy dinner on Meatless Monday
As chilly as it's been outside, no one wants to subsist on salad and trail mix. This Southwestern-inspired stew has plenty of substance for keeping the body warm: potatoes, black beans, corn and carrots cooked in a savory, smoky chipotle-adobo broth that's got the perfect amount of heat to warm you from the inside out. Adapted from Vegan With a Vengeance, it's perfect for lunch or dinner -- especially with a slice of cornbread. (Next week ...)
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You will need:
1 large onion
2 tablespoons olive oil
3 cloves garlic
1 tablespoon cumin
Fresh cracked pepper
2 chipotle peppers in adobo sauce
1 28-ounce can crushed tomatoes (I used fire-roasted)
3 cups water
4 russet potatoes
1 25-ounce can black beans
1 cup frozen corn
1/2 bunch cilantro
1. Peel and quarter the onion.
That should make it easier to thinly slice.
Heat the oil in a large stock pot over medium-high heat.