This is a great vegan recipe that offers up comfort food without all the calories and artery clogging fats. I served it with some fresh italian bread--delicious! You can also just serve it over some wild or brown rice, or with a side of tortilla chips. This recipe makes about 6 servings.
Ingredients:
1 cup frozen corn kernels
2 cups fresh cremini mushrooms, chopped into large chunks
2 tbsps olive oil
3 cloves garlic, crushed and chopped
1 large onion, diced
1 green, red or yellow sweet bell pepper, seeded and diced
2 large carrots, diced
1 large bunch of collard greens, thick stocks removed and leaves chopped (you can substitute spinach or kale)
1 tsp dried red hot chili peppers
1 tbsp chili powder
1/2 tsp ground cumin
1 cup medium salsa
two 28 oz cans diced plum tomatoes
1 cup water
2 heaping tbsps tomato paste
one 28 oz can black or kidney beans (or use chickpeas if you prefer), rinsed well and drained
1 tsp picante hot sauce (optional)
1/2 tsp salt
1/2 tsp freshly ground black pepper
Directions;
1. In a large, heavy-bottomed saucepan, heat the oil over medium. Add the onions, bell peppers, mushroom and garlic. Cook, stirring occasionally, until softened (about 5 minutes). Add the carrots, collard greens, chili powder, dried chili peppers, and cumin; cook, stirring, about 1 minute.
2. Stir in the tomatoes, water, salsa, beans or chickpeas, tomato paste, corn, salt, pepper and hot sauce. Allow to come to a boil, then reduce heat to low and cover. Cook, stirring occasionally, for about 1 hour.
