Chipotle, Corn, and Black Bean Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, quartered and thinly sliced
• 3 garlic cloves
• 2 teaspoons cumin
• 2 chipotle peppers, drained and chopped (canned)

• 1 (28 ounce) can crushed tomatoes
• 3 cups water
• 4 russet potatoes, cut into 3/4-inch dice
• 2 carrots, peeled, cut into 3/4-inch dice
• 1 cup corn

• 1 (16 ounce) can black beans, drained and rinsed
• 1 cup fresh cilantro, lightly packed, torn into pieces
• 1 lime, juice and zest of
• salt and pepper

Directions

1. 1

   In a stockpot, saute the onions in the oil over moderate heat for 5 minutes. Add the garlic, cumin, salt and pepper. Saute 1 minute more. Add the chipotles, tomatoes, and water, stir. Add the potatoes and carrots, bring to a low boil, and simmer for 20 minutes.

2. 2

   Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.