SOUTHWEST BLACK BEAN STEW

Southwest Black Bean Stew image

Provided by My Food and Family

Categories Home

Time 50m

Number Of Ingredients 13

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Ingredients

1 Tbsp cornstarch
4 cups chicken stock
1 Tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
2-3 carrots, chopped into small cubes
2 tsp chili powder
1 tsp ground cumin
3 cans (15 oz. each) black beans, rinsed and drained, divided
2 cans whole kernel corn or frozen
1/4 tsp ground black pepper
2 shakes cayenne pepper (to taste)
1 can (14.5 oz) small diced tomatoes

Steps:

1. Dissolve cornstarch in a small amount of the stock, set aside.
2. In large saucepan, heat oil over medium heat: cook onion, garlic and carrots, stirring occasionally for 5 minutes or until onion is softened. If you prefer firmer carrots, put them in at the end and just cook until carrots are tender. Add chili powder and cumin; cook, stirring for 1 minute. Add stock, 2 cans of the beans, corn and pepper; bring to boil. Wait on cayenne pepper until later. After ingredients are boiling, add corn starch mixture.
3. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; carrots if you prefer them firmer, add to pot. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are cooked to your liking. Add cayenne pepper to taste. Garnish with grated cheese and tortilla chips.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g