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  • Mexican Corn Stew

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    Mexican Corn Stew
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 15 ounce Kidney beans canned
    • 1/4 c. Barley, dry
    • 1 Tbsp. Extra virgin olive oil
    • 2 c. Onion minced
    • 3 Tbsp. Garlic clove chopped
    • 1 lb Carrots package
    • 3 x Celery, 1 stalk
    • 7 c. Vegetable Broth canned
    • 2 x Pepper red
    • 3 1/2 c. Corn,frzn
    • 2 tsp Cumin seed, grnd
    • 2 tsp Coriander, grnd
    • 1/2 tsp Cayenne pepper
    • 5 ounce Tortilla Chips
    • 3 Tbsp. Parsley dry
    • 1 x Fresh jalapenos
    • 16 ounce Tomato canned

    Directions

    1. Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice carrots and celery stalks. Seed and dice red peppers. Crush 2 c. of corn chips(optional). In large fry pan over medium high heat saute/fry the onions and garlic for 5 min. Add in jalapenos, carrots, celery, bell peppers and all spices. Stir frequently to blend the flavors. Continue cooking for 3 more min stirring frequently. Add in rest of the ingredients (except chips), lower to low heat, cover and cook for about 2 hrs. Put in warmed bowls, top with crushed chips and salsa if you like.

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