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Title: Mexicali Stew Post by: Mommom on July 23, 2007, 07:34:27 PM Mexicali Stew
Adapted from 1,000 Vegetarian Recipes 1 tablespoon olive oil 1 cup chopped onions 1/2 cup chopped green bell peppers 2 cloves garlic 1 tablespoon chili powder 1 teaspoon cocoa powder 2 cups ripe tomato wedges 3/4 cups water 1 1/2 teaspoons sugar 1 teaspoon dried oregano 1 1/2 cups cooked kidney beans, (cooked from dry; or canned, drained) 1 1/2 cups peeled, cubed potatoes One 7 oz can Mexicorn kernels, undrained 1/4 teaspoon salt, or to taste 1. In 3-quart saucepan, heat the oil over medium high heat. Add the onions, green peppers, and garlic; cook, stirring, until vegetables are softened, about 3 minutes. Stir in the chili powder and cocoa powder until absorbed. 2. Stir in tomatoes, water, sugar, and oregano. Cook 5 minutes, stirring constantly. Stir in the beans, potatoes, and corn. Bring to a boil; reduce heat and simmer, 40 minutes, stirring occasionaly, or until potatoes are tender and almost ready to disintegrate. Stir in salt. Variation: For a spicier version, substitute Mexican-style stewed tomatoes for the tomato wedges, or add ground red pepper. I top with cheddar cheese and serve with cornbread. |