1,000 Vegetarian Recipes - Southwestern Stew

[Guest guest]

* Exported from MasterCook *

 

Southwestern Stew

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 cup chopped green bell peppers

3 cloves garlic -- minced

1 tablespoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 14.5 oz can whole peeled tomatoes -- undrained

1 1/2 cups cooked black beans (cooked from dry or

canned) -- drained

1 cup corn kernels, (fresh, frozen, or canned) -- drained

1/4 cup water

1 teaspoon sugar

1/4 teaspoon ground sage

1/4 teaspoon salt, or to taste

1/4 teaspoon Tabasco sauce (optional)

1 cup diced carrots

1/3 cup chopped fresh cilantro

 

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.

 

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.

 

Variation: Substitute 1 cup diced zucchini for the carrots or add it with the

carrots.

 

Description:

" I add the carrots toward the end of cooking to retain crunchiness.

If you prefer them softer, add them when you add the beans. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 69 Calories; 4g Fat (47.2% calories from

fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 33mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0