Tex-Mex Vegetable Stew (Sue Spitler)

by Sue Spitler on January 1, 2011 - 9:05am

QUEST Vol. 18, No. 1

As featured in 1,001 Best Slow-Cooker Recipes by Sue Spitler, Surrey Books, 2008

Serves 6

Poblano chilies range from mild to very hot in flavor, so taste a tiny bit before using.  If the chili is very hot, you may want to use less or substitute some sweet green bell pepper.

2 cans (14½ oz each) tomatoes with chilies, undrained
1 can (15 oz) black beans, rinsed, drained
1 cup reduced-sodium vegetable broth
12 small new potatoes, halved
4 medium carrots, thickly sliced
½ cup each: chopped red onion, seeded poblano chili
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano leaves
3 ears corn, cut into pieces (2-inch)
2 cups peas, thawed
½ cup finely chopped cilantro
Salt and pepper to taste

Combine all ingredients, except corn, peas, cilantro, salt and pepper, in 6-quart slow cooker; cover and cook on high 4 to 5 hours, adding corn and peas during last 20 minutes. Stir in cilantro; season to taste with salt and pepper.

Download a PDF of this recipe, and three others.

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