Quick Mixed Beans and Corn Stew

Kind of a simplified chili, here’s a hearty stew featuring beans and corn. If your beans are cooked, or you’re using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large carrot, peeled and chopped
• 2 to 3 cloves garlic, minced
• ½ medium zucchini, diced
• 15- to 16-ounce can red or pinto beans, drained and rinsed
• 15- to 16-ounce can chickpeas or black beans, drained and rinsed
• 2 cups cooked fresh or frozen corn kernels, thawed
• 15- to 16-ounce can fire-roasted or Mexican-style
  stewed tomatoes, chopped, with liquid
• 1 to 2 jalapeño peppers, seeded and minced,
  or one 4- to 7-ounce can mild green chilies
• 2 to 3 teaspoons good-quality chili powder
• 1 teaspoon ground cumin
• Salt and freshly ground pepper to taste
• Chopped fresh cilantro as desired, optional

1. Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent.
2. Add the garlic and continue to sauté until the onion is golden.
3. Add the remaining ingredients except the salt, pepper, and cilantro. Bring to a rapid simmer, then turn down the heat, cover, and simmer gently over low heat for 15 minutes.
4. Season with salt and pepper. Stir in some cilantro as desired, Serve in shallow bowls.

Variation: You can use any two kinds of contrasting beans that you'd like, other than the ones listed above, or a single variety, especially if you cook them from scratch. You'll need 3 ½ to 4 cups of cooked beans.

• Here are more bean stews and chilies.