Chef Niki Strikes Again!

Chipotle, Corn & Kidney Bean Stew

2 Tbsp olive oil

1 Lg onion, diced

2 Tbsp diced garlic

2 tsp ground cumin

1/2 tsp salt

a few dashes of black pepper

2 chipotle peppers (canned), drained and chopped

1 (28 oz) can diced (or crushed) tomatoes

3 cups water

4 russet potatoes, cut into 3/4in dice

2 carrots, cut into 3/4 in dice

1 cup corn (or three if you miss read this like me)

1 (16oz) can kidney beans, drained

1 cup (or more if your family loves it, like mine) cilantro, cut...stems and all

juice from lemon

• 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, cover and bring to a low boil...simmer for 20 minutes.
• Uncover, add the corn and beans. Thin out the stew with more water...if needed. Cook uncovered for 5 minutes. Add the cilantro and lemon juice. Let sit for at least 10 minutes.
• Serve with your favorite slice of homemade, fresh bread and/or garnish with cilantro for good looks ;)
• Serve with a cold glass of your favorite wine... beer would work just as well :)