A stolen… ok “borrowed” mexican winter warmer stew

The finished stew, "hungry-man" version

Chipotle, sweetcorn and black bean Mexican stew shown here with gammon ham

Chipotle, sweetcorn and black bean Mexican stew – adapted with respect from “Vegan with a vengeance” by Isa Chandra Moskowitz

This is a recipe that I had never tried before, from a vegan cookbook that I adore so much; that it was the only cookbook that I brought with me when I moved 460 miles from my home in London to Switzerland a year ago. I hope that passionate punk vegan Ms Moskowitz who wrote the original recipe can forgive me for the inclusion of a hungry man adaptation for the purpose of this blog. Hers is a cause that I have the utmost respect for.

And so to eat…

Olive oil
1 large onion, quartered and sliced
2 fat cloves of garlic
2 teaspoons mild curry powder
black pepper
2 teaspoons hot chipotle paste, better if you can find real chipotle chiles (use 2 if so)
2 tins chopped tomatoes, 400g each
750ml, 1 1/4 pints water or veggie stock
4 potatoes, cut into inch dice
2 carrots scrubbed and cut into inch dice
1 tin of black beans, 400g drained and rinsed
1 tin of sweetcorn, 400g drained
fresh coriander, roughly chopped, stems included
zest and juice of 1 lime

Firstly fry off the onion until transparent in a large heavy stew pan, then add garlic, curry powder, salt and pepper, chipotle chili paste, tomatoes and water or stock.
Add in the uncooked carrots and potatoes, bring to a low boil and simmer covered for 20 to 30 minutes on a low to medium heat.
Uncover, and add the sweetcorn and black beans and allow to cook for another 5 minutes uncovered. Add the chopped coriander, lime zest and juice and allow the stew to sit on the stove top with the heat off for at least half an hour so that the flavours can meld and develop.

You may need to gently re-heat the finished stew a little  before serving.

Luxe tip
I served my chipotle, sweetcorn and black bean stew in low, wide-sided bowls topped with grated cheese, some remaining fresh coriander and a dollop of sour cream and just a few sprinkles of chilli flakes for a little east-london fire.

Hungry man version
Take a small-ish piece of gammon or pork, rub with a little honey, some oil, a grind or two of black pepper and cook on a low to medium heat in an oven proof dish in the oven at 150 degrees until treacle-ey brown and fully cooked through. Allow to stand under some oven foil whilst the stew finishes cooking. Shred the meat with a fork, and first line the bottom of the afore-mentioned hungry mans’ bowl before filling it up with this gorgeous veggie stew on top of the cooked gammon.

Cheeky yummy-mummy tip
Children also will be easily fooled into the consumption of masses of fresh vegetables and life affirming pulses via the same method…

Ingredients for the chipotle soup base

Onions, crushed garlic, juicy limes and black beans

cubed stew ingredients

Sweet carrots and the king of foods the humble, yet versatile potato

More stew ingredients

Sweetcorn and tomatoes, a base for many mexican dishes

Gammon ham awaiting a few scoops of chipotle mexican stew on top

Slow-cooked sweet honey and black pepper glazed gammon for the "hungry man" version

Chipotle, sweetcorn and black bean mexican stew

Tantalising & satisfying, the finished stew

The vegetarian version of the chipotle mexican bean stew
The vegetarian version of the chipotle mexican bean stew, garnished and ready to serve… yum

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