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

Equipment

  • Large Pot
  • Baking Sheet
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cups corn kernels
  • 1-2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Preheat the oven to 400°F. Spread the corn kernels on a baking sheet, toss with 1 tablespoon olive oil, and roast for 15 to 20 minutes until lightly charred.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper and cook for 5 minutes until the vegetables soften.
  • Stir in the minced chipotle peppers, cumin, and smoked paprika. Cook for 1 minute until the spices become fragrant.
  • Add the black beans, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer and cook for 15 minutes.
  • Stir the roasted corn into the stew. Season with salt and black pepper to taste, then simmer for 5 more minutes.
  • Ladle the stew into bowls and top with fresh cilantro and a squeeze of lime.

Notes

Roast the corn ahead on a sheet pan and store it in the fridge so you can pull this stew together faster on busy nights. If the chipotle makes the broth too spicy, add an extra splash of broth rather than sugar to balance the heat. Leftovers thicken nicely, so reheat with a little water and fresh lime to brighten the flavors again.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Baking Sheet, Wooden Spoon