Recipe - Southwestern Stew

1 tablespoon Vegetable oil
1 cup Chopped green bell pepper
3 Cloves garlic; minced
1 tablespoon Chili powder
One fourth teaspoon Ground cumin
One fourth teaspoon Ground cinnamon
14 One half ounce Whole peeled tomatoes;
undrained
1 One half cup Black beans; drained
1 cup Corn kernels; drained
One fourth cup Water
1 teaspoon Sugar
One fourth teaspoon Ground sage
One fourth teaspoon Salt; or to taste
One fourth teaspoon Tabasco sauce; optional
1 cup Diced carrot
1/3 cup Chopped fresh cilantro

1. In a 3 quart pot, heat the oil over mediumhigh heat. Add bell peppers
and garlic. Cook, stirring, until the vegetables are softened, about 2
minutes. Stir in the chili powder, cumin, and cinnamon until absorbed.

2. Add the tomatoes, breaking them up with the back of a spoon. Add the
black beans, corn, water, sugar, sage, salt, and Tabasco. Cook, uncovered,
stirring occasionally, for 15 minutes. Stir in the carrots and cilantro.
Cook, uncovered, 10 minutes longer or until vegetables are tender and stew
is slightly thickened.

NOTES : Calories: 366.3 (11.9% from fat) Fat: 5g Cholesterol: 0mg
Carbohydrate: 64.1 Fiber: 14.7g Sodium:330mg
Recipe by: 1,000 Vegetarian Recipes

Posted to EATLF Digest by "Lisa Whittington" esordliw@pacbell.net on Jun
2, 1998