Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups frozen corn kernels
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- Salt and black pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 3-4 minutes, until the onion is translucent.
3. Add the red and green bell peppers, jalapeño pepper, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 5-6 minutes, until the peppers are tender.
4. Add the corn, vegetable broth, diced tomatoes, and black beans. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the stew is thick and the flavors have melded together.
5. Stir in the cilantro and season with salt and black pepper to taste.
6. Serve hot with your favorite garnishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 230
- Fat: 6g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 9g
Substitutions for ingredients:
- You can use fresh corn instead of frozen corn.
- You can use chicken broth instead of vegetable broth.
- You can use diced tomatoes with green chilies for an extra kick.
Variations:
- Add cooked shredded chicken or ground beef for a heartier stew.
- Add diced potatoes or sweet potatoes for extra texture and flavor.
- Use different types of beans, such as kidney beans or pinto beans.
Tips and tricks:
- For a creamier stew, blend some of the corn kernels with a little bit of the broth before adding them to the pot.
- If you like your stew spicier, leave the seeds in the jalapeño pepper or add more cayenne pepper.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Sour cream
- Chopped cilantro
- Shredded cheese
- Tortilla chips
Pairings:
- Serve the stew with warm cornbread or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Corn stew is a traditional dish in many Latin American countries, including Mexico and Peru.
Flavor profiles:
- The stew is savory and slightly spicy, with a smoky flavor from the paprika.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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