1,000 Veg: Mexicali Stew

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* Exported from MasterCook *

 

Mexicali Stew

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 142

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 cup chopped onions

1/2 cup chopped green bell peppers

2 cloves garlic

1 tablespoon chili powder

1 teaspoon cocoa powder

2 cups ripe tomato wedges

3/4 cup water

1 1/2 teaspoons sugar

1 teaspoon dried oregano

1 1/2 cups cooked kidney beans

(cooked from dry; or canned drained)

1 1/2 cups peeled cubed potatoes

7 ounces canned Mexicorn kernels -- undrained

1/4 teaspoon salt -- or to taste

 

Vegan. Low fat

 

Makes: 4 3/4 cups; serves: 4 to 6

 

This is a first cousin to chili; in fact, it's so closely related it may be

a step-sister. This stew, however has a distinct sweetness and a mild

spiciness. Mexicorn is a Green Giant product that has some red peppers and

chili peppers mixed in with the corn. If you can't find it, any canned

corn kernels will do.

 

1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the

onions, green peppers, and garlic; cook, stirring, until vegetables are

softened, about 3 minutes. Stir in the chili powder and cocoa powder until

absorbed.

 

2. Stir in the tomatoes, water, sugar, and oregano. Cook 5 minutes,

stirring constantly. Stir in the beans, potatoes, and corn. Bring to a

boil; reduce heat and simmer, 40 minutes, stirring occasionally, or until

potatoes are tender and almost ready to disintegrate. Stir in salt.

 

Variation: For a spicier version, substitute Mexican-style stewed tomatoes

for the tomato wedges, or add ground red pepper.

 

 

 

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