Mexican Corn Stew
Description
This comforting Mexican Corn Stew is a vibrant celebration of autumn flavors, combining sweet corn kernels with earthy barley and protein-rich kidney beans. The broth is deeply aromatic, built on a foundation of sautéed onions, garlic, and celery, then spiced with cumin, coriander, and a touch of cayenne for a gentle kick. It’s a perfect dish for cool evenings, offering a satisfying texture from the tender barley and crisp-tender vegetables. As a vegan meal, it’s light yet filling, making it an excellent side dish or main course for weeknight dinners.Directions
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Add chopped onions and minced garlic, sautéing for about 5 minutes until softened and fragrant.
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Stir in diced jalapeños, sliced carrots, chopped celery, and diced red peppers.
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Add ground cumin, coriander, and cayenne pepper, stirring constantly to toast the spices for 1 minute.
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Pour in the vegetable broth, canned tomatoes, drained kidney beans, dry barley, and frozen corn.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer gently for about 2 hours, or until the barley is tender and the stew is thickened.
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Stir in dried parsley and season with salt and pepper to taste.
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Ladle the hot stew into bowls and top with crushed tortilla chips for crunch.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 1260kcal
- % Daily Value *
- Total Fat 110g170%
- Saturated Fat 17g85%
- Sodium 1500mg63%
- Total Carbohydrate 61g21%
- Dietary Fiber 15g60%
- Sugars 10g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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