Chris (rzep) wrote in vegancooking,
Chris
rzep
vegancooking

Spicy Mexican Stew

I threw together a lot of random ingredients and came up with this tasty stew that fed a huge group of folks last night, and it only took about 15 minutes to make!

The amounts can basically vary depending on your personal preferences:

1 can corn
1 can black beans
1 can diced tomatoes (juice drained)
assorted multicoloured peppers (about a handful of chopped pieces)
1 head broccoli

All of these taste good together regardless but then there's a little kicker:

4 chipotle peppers (I got these in a can too and added some of the juice they were preserved in to get the smokey taste without all the seeds)
1 handful of fresh cilantro
a few springs of parsley
a hearty squeeze of lime juice

Throw all the ingredients into a big pan and just let it heat up and let the flavours blend together. It was tasty to leave the veggies semi-raw for a crunchy texture.

I served it over some crispily fried polenta for even more texture. It was pretty spicy so a dollop of vegan sour cream would probably go very nicely! Mmm.
Tags: beans-black beans
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