Black Bean, Corn, and Chipotle Stew.

November 4, 2009 at 4:57 pm | Posted in cooking | Leave a comment
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This was so friggin good that I had to post about it. And the best things about it are that it’s cheap to make and filling! It has been rather cold lately and I wanted to make something wintery. This is not your standard stew which tastes like chunks of veggies floating in gravy. This is much more sophisticated. It is very light for a stew. YUM! Make it as soon as possible and put a dollop of vegan sour cream on it. This also came out of Vegan With A Vengeance. If you don’t own it yet you really need to buy a copy!

Has anyone ever made their own vegan sour cream? I buy the Tofutti brand, but I am interested in making my own as I have a recipe for it.



2 tbs olive oil

2 tsp ground cumin

2 tsp hing

1/2 tsp salt

A few dashes of black pepper

2 chipotle peppers, (canned) and diced

1 (28) oz can of crushed tomatoes

3 cups water

4 russet potatoes, diced

2 carrots peeled and diced

1 cup corn

1 (16 oz) can black beans drained and rinsed (I made 1 cup fresh beans)

1 cup fresh cilantro diced, stems and all

Zest of 1 lime

Juice of 1 lime

(I added two small diced zucchini to give it more of a Latin flair.)

(Recipe has been altered to make it sattvic)

In stockpot saute diced chipotle, and spices for 3 minutes. Add tomatoes and water, stir. Add in potatoes and carrots, cover and bring to a low boil, and simmer 20 minutes.

Uncover and add the beans and corn. Add more water if needed. Cook uncovered for 5 minutes (My veggies were still undercooked at this point and I had to cook them for another 30 minutes on high heat). Add cilantro, lime zest, and juice. Stir. Let it sit for an hour and reheat to make it more flavorful.



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