Southwestern stew

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 cup Chopped green bell pepper
3 Cloves garlic; minced
1 tablespoon Chili powder
¼ teaspoon Ground cumin
¼ teaspoon Ground cinnamon
14½ ounce Whole peeled tomatoes; undrained
1½ cup Black beans; drained
1 cup Corn kernels; drained
¼ cup Water
1 teaspoon Sugar
¼ teaspoon Ground sage
¼ teaspoon Salt; or to taste
¼ teaspoon Tabasco sauce; optional
1 cup Diced carrot
⅓ cup Chopped fresh cilantro

Directions

1. 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.

2. 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.

NOTES : Calories: 366.3 (11.9% from fat) Fat: 5g Cholesterol: 0mg Carbohydrate: 64⅒ Fiber: 14.7g Sodium:330mg Recipe by: 1,000 Vegetarian Recipes Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@...> on Jun 2, 1998

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