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Author Topic: Mexicali Stew  (Read 18303 times)
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« 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.
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