Mexican Chipotle Lentil Stew with Black Beans and Corn
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 cup brown lentils, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
- Add the minced chipotle pepper and cumin to the pot. Stir for 30 seconds to release the spices.
- Pour in the rinsed lentils, fire-roasted tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Stir in the black beans and corn. Continue simmering uncovered for 10 minutes until the lentils are tender and the stew has thickened.
- Taste and season with salt and black pepper as needed. Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
If you want extra smokiness, stir in a teaspoon of the adobo sauce from the chipotle can during the last 5 minutes of cooking. Leftovers thicken in the fridge, so add a splash of broth when reheating. The stew pairs well with warm tortillas or a scoop of rice to stretch it further.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife