Baja Vegetable Stew

(39)

130 comments
Servings: 6
READY IN
1hr
Ingredients
  • 2 red chili peppers, seeded and chopped
  • 4 teaspoons olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 3 tomatoes, seeded and chopped
  • 2 cups broth (vegetable or chicken)
  • 1 red bell pepper, roughly chopped into 1" pieces
  • 1 yellow bell pepper, roughly chopped into 1" pieces
  • 2 zucchini, chopped
  • 1 cup corn
  • salt and pepper, to taste
  • 2 cups black beans (1 15-oz can is 1 1/2 cups and will do)
  • 1 cup kidney bean (1 15-oz can is 1 1/2 cups and will do)
  • 3⁄4 teaspoon cider vinegar
  • garnish
  • cilantro
  • lime wedge
  • avocado
Directions
  • In a skillet, roast chilies for 20-30 seconds over high heat.
  • Remove from heat and let cool.
  • In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
  • Add garlic and cumin and cook, stirring constantly for about 30 seconds.
  • Add tomatoes, broth and chilies.
  • Reduce heat and simmer for 30 minutes, stirring occasionally.
  • In batches in a blender or with a stick blender, puree the soup.
  • Pour through a fine sieve, cheesecloth or food mill, if desired.
  • In a skillet, heat 2 tsp olive oil over medium-high heat.
  • Add bell peppers, zucchini and corn.
  • Season with salt and pepper and cook until tender- about 4 minutes.
  • Add to broth mixture with the black beans and kidney beans.
  • Simmer for 1-2 minutes, until vegetables are tender.
  • Stir in the vingegar and garnish with cilantro, lime wedges and avacado.