Chipotle, Corn and Black Bean Stew

Around the time I realized that I had to give up dairy, I heard a radio interview with Isa Chandra Moskowitz promoting her cookbook Vegan with a Vengeance.  The interview went on to discuss how vegan food get a bad rap for being bland or having mysterious ingredients (what IS seitan, anyway?) She offered up tasty dishes that did not contain any animal products yet did not scream “vegan!” I bought it immediately.

Some of her recipes were too involved for my limited ability-limited by the baby on the boob mind you, not my cooking abilities. But many of her recipes have made it into my regular rotation of meals in my house. If you look in my freezer today, you might just find some Chipotle, Corn and Black Bean Stew.

If you must avoid spicy things I would definitely leave out the chipotle peppers. In fact, anyone handling a baby should avoid touching them. If you touch the inside of the pepper with your bare hand it will burn. Accidentally touch the baby with that hand and everyone is unhappy for hours.

 Chipotle, Corn and Black Bean Stew

from Vegan with a Vengeance by Isa Chandra Moskowitz

  • 2 tablespoons olive oil
  • 1 large onion, quartered and thinly slice
  • 3 cloves garlic
  • 2 tablespoons ground cumin
  • ½ tablespoon salt
  • a few dashes of black pepper
  • 2 chipotle peppers (canned), drained and chopped
  • 1 (28oz) can crushed tomatoes
  • 3 cups water
  • 4 russett potatoes cut into ¾ inch dice
  • 2 carrots, peeled, cut into ¾ inch dice
  • 1 cup corn
  • 1 (16oz) can black beans
  • 1 cup fresh cilantro, lightly packed torn into pieces stems and all
  • finely grated zest of 1 lime
  • juice of 1 lime

In a stockpot saute the onions in the low over moderate heat for 5 minutes. Add the garlic, cumin, salt and black pepper. Saute 1 minute more. Add the chipotles, tomatoes and water, stir. Add the potatoes and carrots, cover and bring to a boil. Simmer for 20 minutes.

Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest and lime juice. Let sit for at least 10 minutes. Serve.  (If you can wait an hour to eat it, it tastes so good when its had a chance to sit around and is gently reheated).


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