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Mexican Black Bean and Corn Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Can Opener

Ingredients
  

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup frozen diced onions
  • 3 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Add the black beans, frozen corn, diced tomatoes with their liquid, frozen onions, and vegetable broth to the slow cooker.
  • Stir in the chili powder, cumin, garlic powder, and salt until the spices are evenly distributed.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • Stir the stew once more before serving to blend the flavors.

Notes

If the stew seems too thick after cooking, add a splash of extra broth and stir. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little water added. For a milder version, reduce the chili powder by half before cooking.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Can Opener