Sunday, January 16, 2011

Corn and Chili Stew

2 cups vegetable broth
1 chopped onion
3 jalapeño’s chopped
3 small russet potatoes chopped
3 carrots chopped -I used a bag of julienned carrots
2 cups frozen corn
6 tomatoes chopped (I know it's a lot)
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 tablespoon chili powder

Bring broth to a boil "simmer" on medium until potatoes are soft; The book says 15 minutes; I did a load of laundry. I tried to take a picture but the chili was shy...
Inspired By Neal Barnard's Get Healthy Go Vegan

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