Southwestern Vegetable Stew (from Vegetarian Times)

[Guest guest]

This is a very good recipe. At least I think so.

Jeff

 

Southwestern Vegetable Stew

 

Recipe By : Vegetarian Times Magazine, August 2000, page 35

Serving Size : 3

 

1 ancho chile -- stemmed and seeded

1 mulato chile -- stemmed and seeded (or use a jalapeno)

4 teaspoons vegetable oil

1 cup chopped onion -- (1/2 large)

2 medium clove garlic -- peeled and crushed

1/2 teaspoon ground cumin

1/2 teaspoon dried Mexican oregano -- crumbled

1 (14 oz.) can diced tomatoes -- drained

1 cup vegetable broth

1 medium red bell pepper -- cut in 1 " chunks

1 medium yellow bell pepper -- cut in 1 " chunks or 1/2 medium

zucchini (or 1 small) halved lengthwise and cut into 3/4-inch-thick

slices -- (2 3/4 cups)

1 (8 oz.) can corn kernels -- drained and rinsed

8 ounces canned black beans (1/2 can) -- rinsed and drained, or 1 3/4

cups cooked black beans

Chopped fresh cilantro and lime wedges and avocado slices for garnish

-- (optional)

 

In dry heavy skillet, preferably cast- iron, toast chilies over

medium heat until fragrant, 20 to 30 seconds per side. Remove from

heat; cool. Tear chilies into small pieces, discarding any remaining

seeds. Set aside.

 

In large heavy saucepan, heat 2 teaspoons oil over medium heat. Add

onion and cook, stirring often, until lightly golden, 3 to 4 minutes.

Add garlic, cumin and Mexican oregano and cook, stirring, 30 seconds.

Add tomatoes, broth, molasses and reserved chilies; increase heat and

bring to a simmer. Reduce heat to medium and cook, stirring

occasionally, 30 minutes. Remove from heat; cool slightly.

 

In blender or food processor, in batches, puree tomato mixture until

smooth. Pass mixture through fine- meshed sieve into bowl. Set aside.

 

In Dutch oven or deep sauce pan, heat remaining 2 teaspoons oil over

medium-high heat. Add both bell peppers, zucchini and corn; season

with salt and freshly ground pepper to taste. Cook, stirring often,

until vegetables are softened, about 4 minutes. Add black beans and

reserved tomato mixture; bring to a simmer. Cook, stirring

occasionally, until vegetables are just tender, to 2 minutes more.

Stir in vinegar. Just before serving, garnish with cilantro, lime

wedges and avocado if desired.

 

PER SERVING: 196 CALORIES; 8 G PROTEIN; 4 G TOTAL FAT; (0 G SAT. FAT) 29 G

CARBOHYDRATE; 0 MG CHOLESTEROL; 80 MG SODIUM; 9G FIBER