Potato, Tomato, Chipotle Black Bean Stew

This recipe is full of flavor and is accented by the juice and zest of one lime and cilantro. It has a nice spicy snap. It's a keeper!

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Name: Potato, Tomato, Chipotle Black Bean Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large onion quartered and thinly sliced; 3 cloves garlic finely chopped; 2 teaspoons cumin ground; 1/2 teaspoon salt; 1/4 teaspoon black pepper freshly ground; 2 whole chipotle peppers (canned) drained and chopped; 1 28-ounce can crushed tomatoes; 3 cups water; 4 russet or Idaho potatoes diced 3/4-inch; 2 carrots peeled, diced 3/4-inch; 1 cup corn frozen (2 ears if fresh); 2 16-ounce cans black beans drained and rinsed; 1 cup fresh cilantro lightly chopped; zest of one lime finely grated; juice of one lime

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INGREDIENTS

2 tablespoons olive oil
1 large onion ; quartered and thinly sliced
3 cloves garlic ; finely chopped
2 teaspoons cumin ; ground
1/2 teaspoon salt
1/4 teaspoon black pepper ; freshly ground
2 whole chipotle peppers (canned) ; drained and chopped
1 28-ounce can crushed tomatoes
3 cups water
4 russet or Idaho potatoes ; diced 3/4-inch
2 carrots ; peeled, diced 3/4-inch
1 cup corn ; frozen (2 ears if fresh)
2 16-ounce cans black beans ; drained and rinsed
1 cup fresh cilantro ; lightly chopped
zest of one lime ; finely grated
juice of one lime

Servings

INSTRUCTIONS

In a stockpot, saute the onions in the oil over maderate heat for 5 minutes. Add the garlic, cumin, salt and black papper. Saute 1 minute more. Add the chipotles, tomatoes and water, stir. Add the potatoes and carrots, cover, bring to a boil, and simmer for 30 minutes until the potatoes are tender.

Uncover, add the corn and black beans. Cook unovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.

Can be served with corn bread or tortillas.

NOTES

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Potato, Tomato, Chipotle Black Bean Stew

2 tablespoons olive oil
1 large onion quartered and thinly sliced
3 cloves garlic finely chopped
2 teaspoons cumin ground
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 whole chipotle peppers (canned) drained and chopped
1 28-ounce can crushed tomatoes
3 cups water
4 russet or Idaho potatoes diced 3/4-inch
2 carrots peeled, diced 3/4-inch
1 cup corn frozen (2 ears if fresh)
2 16-ounce cans black beans drained and rinsed
1 cup fresh cilantro lightly chopped
 zest of one lime finely grated
 juice of one lime

Uncover, add the corn and black beans. Cook unovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.

Can be served with corn bread or tortillas.

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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 10 Servings

Calories: 67
Calories from Fat: 13 (19%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 131.6mg		5 %
Potassium 517.6mg		14 %
Total Carbohydrate 13.3g		4 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 9.8g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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