This is a great robust and filling dish that fives a lot of dimensions of flavors. It also ends up being very easy to make. The recipe below will make enough for two large servings.
Ingredients
- 2 teaspoons olive oil
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoons ground cumin
- 1 can (4 1/2 ounces) chopped green chiles
- 1 cans (15 ounces each) black beans, drained and rinsed
- 1 cans (14 1/2 ounces each) diced tomatoes in juice (Can use tomatoes w/Chilis)
- Salt to taste
- 1/2 package (10 ounces) frozen corn (optional)
- 1/4 tube of Soyrizo (Optional for additional depth of flavor), If you prefer to have meat in the dish use Chorizo instead of Soyrizo.
- Cheddar Cheese (optional for sprinkling on top)
- Sour Cream (Optional for Dollop on top)
In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes
In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.