Southwest Stew

by Laura Frerichs, Tastemaker in Residence

This is like a cross between soup and chili and lends itself to many substitutions. Feel free to use different beans or different veggies in place of others. With a side of cornbread or apple muffins, it hits the spot. Adapted via Straight Up Food.

Ingredients

1 medium onion, chopped (about 2 cups)
2 medium carrots, diced
½ - 1 cup sweet pepper (any color), seeded and chopped (about 1 cup)
2 tablespoon chili powder
1 tablespoon dried oregano
2 cloves garlic, minced or 2 teaspoons granulated garlic
2 teaspoons ground cumin
4½ cups water
¾ pound potatoes, peeled and cut into ½-inch thick chunks (about 2 cups)
2 cans cooked kidney beans, (30 ounces; about 3 cups), drained and rinsed
1½ cups corn kernels
2 cups chopped fresh tomatoes or 1 can diced tomatoes (14.5 ounces; about 1½ cups), undrained
⅓ cup tomato paste (half of a 6-ounce can)
4 cups coarsely chopped kale (or other greens), optional
1½ cups loosely packed cilantro, chopped (plus extra for garnish)
Diced avocado and cooked quinoa for garnish, (optional)

Instructions

1. Heat 1 tablespoon of water or oil in a soup pot over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and carrots, and cook while stirring, for 5 to 8 minutes, adding a little water as needed.
   Add the chili powder, oregano, garlic, and cumin, and cook while stirring for 1 minute more, adding water as needed.

2. Stir in the water, potatoes, beans, corn, tomatoes, and tomato paste, and bring to a boil, uncovered. Reduce the heat to medium-low, cover, and cook for 10 minutes, stirring once or twice.

3. Stir in the greens, and cook covered for 10 to 15 minutes more, or until the potatoes are tender. Stir in the cilantro, and serve as is or garnished with more chopped cilantro. Other good garnishes include diced avocado and cooked quinoa.