Remembering a satisfying bowl of “southwest vegetarian stew” I ordered off the menu at a diner in Roswell, New Mexico, I created this recipe for the slow cooker. The ingredients, and flavors they bring, are considerably different. See it in my new slow cooker cookbook at Amazon.
I use instant potato flakes as a thickener. If you want a soup-like consistency, omit the flakes.
4 cups vegetable broth
15-ounce can black beans (drained and rinsed)
15-ounce can fire roasted tomatoes (diced)
15-ounce can creamed corn
3 ears fresh corn (remove husk/silk and trim off kernels)
1 cup red onion (diced)
1 cup bell pepper (diced)
2 cloves garlic (peeled and minced)
1 teaspoon chili powder
½ teaspoon cumin
Fresh ground black pepper to taste
1/3 cup instant mashed potato flakes
¼ cup sour cream (garnish)
8 pickled jalapeño nacho slices (garnish)
½ cup tri-color tortilla strips (garnish)
Plug in your slow cooker and set the heat to high.
Add first 11 ingredients (broth to black pepper) to slow cooker. Cover and cook for 3 1/2 hours. Stir potato flakes into stew and allow to cook for 15 minutes more uncovered.
To serve, spoon into bowls, drizzle a little sour cream on top, and lay a couple of jalapeño slices on top of that. Garnish with a few tortillas strips and serve while piping hot from the slow cooker.