Southwestern Stew

In '1,000 Vegetarian Recipes' by Carol Gelles

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  cup  chopped green bell pepper
• 3  garlic cloves, minced
• 1  tablespoon chili powder
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon ground cinnamon
• 1 (14 1/2ounce) can whole canned tomatoes, undrained (I use canned diced tomatoes)
• 1 1⁄2 cups  cooked black beans, drained
• 1  cup corn kernel, drained
• 1⁄4 cup water
• 1  teaspoon sugar
• 1⁄4 teaspoon ground sage
• 1⁄4 teaspoon salt, to taste
• 1⁄4 teaspoon Tabasco sauce, to taste
• 1  cup  diced carrot
• 1⁄3 cup  chopped fresh cilantro

Directions

1. In a 3-quart pot, heat the oil over med-high heat.
2. Add in bell peppers and garlic; cook, stirring, until vegetables are softened, about 2 minutes.
3. Stir in the chili powder, cumin, and cinnamon until absorbed.
4. Add in the tomatoes, breaking them up with the back of a spoon.
5. Add in the black beans, corn, water, sugar, sage, salt, and Tabasco.
6. Cook, uncovered, stirring occasionally, for 15 minutes.
7. Stir in carrots and cilantro; cook, uncovered, 10 minutes longer or until vegetables are tender and stew is slightly thickened.
8. *Adding the carrots near the end leaves them slightly crunchy. For softer carrots, add them when you add in the beans.
9. Good served over cornbread.