Black Bean, Corn, & Tomato Stew

um hello easy, heart warming goodness

A chili-spiced, Black Bean stew for all your comfort food needs. This is one of the simplest and quickest soups you can make - only takes about 10 minutes total!

This is a great Meal Building base to keep on hand if you love warm foods. You can use this stew to top off Rice Bowls, Nachos, Enchiladas, or just enjoy as a big bowl of soup. It also makes a kickass black bean dip.

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{ Difficulty: Level 2 } [ Makes ~32 oz ]

Ingredients

2 cans Black Beans

1/2 cup frozen Corn

1 cup Tomatoes, canned or fresh

1/4 cup pickled Jalapenos
and/or
1 can diced Green Chilis

3 tsp Chili Powder

1 tsp Veggie Bouillon

2 tbsp Safflower, Sunflower, or Olive Oil

Salt to taste

Equipment

Oven

Instructions

1. Drain both cans of Black Beans, but don’t rinse. Dice up your Tomatoes if using fresh.

2. Combine all ingredients in a medium sized sauce pan and bring to a boil.

3. Reduce heat to a simmer and smash the Beans into the sides of the pan with a fork. If you’ve got a potato masher, this works well too. They don’t have to be completely pulverized, but broken up enough to thicken up the stew.

4. Allow to cool slightly before serving, and enjoy!

Notes

• If you want to make it a little spicier, add in a few dashes of Cayenne Pepper or Chili Oil.

• If serving as a soup, top with fresh Tomatoes & Green Onions. Add a dollop of Cashew Lime Crema too, while you’re at it.

• If you’ve some Salsa sitting in your fridge that you don’t know when you’ll ever eat, throw it in this stew so you can finally fully appreciate it.

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