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Full Online Book HomeLearning KitchenVegetarian - Stew - Southwestern Vegetable Stew
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Vegetarian - Stew -   Southwestern Vegetable Stew Post by :1234Piano Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1825

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Vegetarian - Stew - Southwestern Vegetable Stew

1 ancho chile -- stemmed and seeded
1 mulato chile -- stemmed and seeded
4 teaspoons vegetable oil
1 cup chopped onion -- (1/2 large)
2 medium clove garlic -- peeled and crushed
1/2 teaspoon ground cumin
1/2 teaspoon dried mexican oregano -- crumbled
1 (14 oz.) can diced tomatoes -- drained
1 cup vegetable broth
1 medium red bell pepper -- cut in 1" chunks
1 medium yellow bell pepper -- cut in 1" chunks or 1/2 medium zucchini (or 1 small) halved lengthwise and cut into 3/4-inch-thick slices -- (2 3/4 cups)
1 (8 oz.) can corn kernels -- drained and rinsed
8 ounces canned black beans (1/2 can) -- rinsed and drained, or 1 3/4 cups cooked black beans
Chopped fresh cilantro and lime wedges and avocado slices for garnish -- (optional)


In dry heavy skillet, preferably cast- iron, toast chilies over medium heat until fragrant, 20 to 30 seconds per side. Remove from heat; cool. Tear chilies into small pieces, discarding any remaining seeds. Set aside.

In large heavy saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook, stirring often, until lightly golden, 3 to 4 minutes. Add garlic, cumin and mexican oregano and cook, stirring, 30 seconds. Add tomatoes, broth, molasses and reserved chilies; increase heat and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, 30 minutes. Remove from heat; cool slightly.

In blender or food processor, in batches, puree tomato mixture until smooth. Pass mixture through fine- meshed sieve into bowl. Set aside.

In Dutch oven or deep sauce pan, heat remaining 2 teaspoons oil over medium-high heat. Add both bell peppers, zucchini and corn; season with salt and freshly ground pepper to taste. Cook, stirring often, until vegetables are softened, about 4 minutes. Add black beans and reserved tomato mixture; bring to a simmer. Cook, stirring occasionally, until vegetables are just tender, to 2 minutes more. Stir in vinegar. Just before serving, garnish with cilantro, lime wedges and avocado if desired.


PER SERVING: 196 CALORIES; 8 G PROTEIN; 4 G TOTAL FAT; (0 G SAT. FAT) 29 G
CARBOHYDRATE; 0 MG CHOLESTEROL; 80 MG SODIUM; 9G FIBER
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