| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Beans, Vegetarian, Soups/stews |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Chopped green bell pepper |
| 3 |
|
Cloves garlic; minced |
| 1 |
tb |
Chili powder |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground cinnamon |
| 14 1/2 |
oz |
Whole peeled tomatoes; undrained |
| 1 1/2 |
c |
Black beans; drained |
| 1 |
c |
Corn kernels; drained |
| 1/4 |
c |
Water |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Ground sage |
| 1/4 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Tabasco sauce; optional |
| 1 |
c |
Diced carrot |
| 1/3 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
1. In a 3 quart pot, heat the oil over medium-high heat. Add bell peppers
and garlic. Cook, stirring, until the vegetables are softened, about 2
minutes. Stir in the chili powder, cumin, and cinnamon until absorbed.
2. Add the tomatoes, breaking them up with the back of a spoon. Add the
black beans, corn, water, sugar, sage, salt, and Tabasco. Cook, uncovered,
stirring occasionally, for 15 minutes. Stir in the carrots and cilantro.
Cook, uncovered, 10 minutes longer or until vegetables are tender and stew
is slightly thickened.
NOTES : Calories: 366.3 (11.9% from fat) Fat: 5g Cholesterol: 0mg
Carbohydrate: 64.1 Fiber: 14.7g Sodium:330mg
Recipe by: 1,000 Vegetarian Recipes
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Jun
2, 1998
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