Kind of a simplified chili, here’s a hearty stew featuring beans and corn. If your beans are cooked, or you’re using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 2 to 3 cloves garlic, minced
- 1/2 medium zucchini, diced
- 15- to 16-ounce can red or pinto beans, drained and rinsed
- 15- to 16-ounce can chickpeas or black beans, drained and rinsed
- 2 cups cooked fresh or frozen corn kernels, thawed
- 15- to 16-ounce can fire-roasted or Mexican-style
stewed tomatoes, chopped, with liquid
- 1 to 2 jalapeño peppers, seeded and minced,
or one 4- to 7-ounce can mild green chilies
- 2 to 3 teaspoons good-quality chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground pepper to taste
- Chopped fresh cilantro as desired, optional
- Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent.
- Add the garlic and continue to sauté until the onion is golden.
- Add the remaining ingredients except the salt, pepper, and cilantro. Bring to a rapid simmer, then turn down the heat, cover, and simmer gently over low heat for 15 minutes.
- Season with salt and pepper. Stir in some cilantro as desired, Serve in shallow bowls.
Variation: You can use any two kinds of contrasting beans that you’d like, other than the ones listed above, or a single variety, especially if you cook them from scratch. You’ll need 3 1/2 to 4 cups of cooked beans.
- Here are more bean stews and chilies.