Mexican Corn Stew
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
red kidney beans
canned |
|
| ¼ | cup |
pearl barley
dry |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cups |
onions
chopped |
|
| 3 | tablespoons |
garlic
|
|
| 1 | pound |
carrots
|
|
| 3 | stalks |
celery
|
*
|
| 7 | cups |
vegetable stock
canned |
|
| 2 | each |
sweet red bell peppers
|
|
| 3 ½ | cups |
corn
frozen |
|
| 2 | teaspoons |
cumin seeds
ground |
|
| 2 | teaspoons |
coriander
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 5 | ounces |
tortilla chips
|
|
| 3 | tablespoons |
parsley leaves
dried |
|
| 1 | each |
jalapeño pepper
fresh |
*
|
| 16 | ounces |
tomatoes, canned
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
red kidney beans
canned |
|
| 59 | ml |
pearl barley
dry |
|
| 15 | ml |
olive oil
|
|
| 473 | ml |
onions
chopped |
|
| 45 | ml |
garlic
|
|
| 453.6 | g |
carrots
|
|
| 3 | stalks |
celery
|
*
|
| 1.7 | l |
vegetable stock
canned |
|
| 2 | each |
sweet red bell peppers
|
|
| 828 | ml |
corn
frozen |
|
| 1E+1 | ml |
cumin seeds
ground |
|
| 1E+1 | ml |
coriander
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 144.5 | ml/g |
tortilla chips
|
|
| 45 | ml |
parsley leaves
dried |
|
| 1 | each |
jalapeño pepper
fresh |
*
|
| 462.4 | ml/g |
tomatoes, canned
|
|
Directions
Seed and dice the jalapeno peppers.
Dice the tomatoes.
Thinly slice carrots and celery stalks.
Seed and dice red peppers. Crush 2 cups of corn chips(optional).
In large fry pan over medium high heat sauté the onions and garlic for 5 minutes.
Add jalapenos, carrots, celery, bell peppers and all spices.
Stir frequently to blend the flavors.
Continue cooking for 3 more minutes stirring frequently.
Add rest of the ingredients (except chips), lower to low heat, cover and cook for about 2 hours.
Put in warmed bowls, top with crushed chips and salsa if desired.
