Spicy & Smoky Incan-Style Vegan Stew

Those chillier (by LA standards) evenings are here, which means one thing ... it's time for my FAVORITE Fall dish!  

Serves 6 to 8 (Serving size is about 1 cup - but don't worry - it's a hearty & filling 1 cup!)
Total cooking time 45 mins

This stew gets its smokiness from chipotles. Quinoa and black beans make it hearty and filling, and sweet potatoes add a naturally sweet touch. If you can, use fresh corn instead of frozen because it's really worth it here. Since it's added at the end, you get a fresh, snappy bite from each kernel.

1 tablespoon olive oil
1 medium yellow onion, diced
1/3 teaspoon salt, plus a pinch
3 cloves garlic, minced
1/4 cup chopped chipotles in adobo sauce, seeded
3/4 cup quinoa (red quinoa looks prettiest)
4 cups vegetable stock
Freshly ground black pepper
1.5lbs sweet potatoes, peeled and cut into 3/4 inch chunks
1 1/2 cups corn kernels, preferably fresh (frozen OK)
1 can whole tomatoes, drained and juice reserved, tomatoes crushed into pieces
1 1/2 cups black beans, rinsed and drained
1/2 cup loosely packed fresh parsley, chopped (you can also use cilantro here, but UGH, it tastes like dish soap to me!)

Preheat a large pot over medium heat and add the oil. Saute the onion in the oil with a pinch of salt for about 5 minutes, until translucent. Add the garlic and saute until fragrant, about 30 seconds. Add the chipotles, quinoa, broth, remaining 3/4 teaspoon salt, and pepper. Cover the pot and bring to a boil. Let boil for 7 minutes, until the quinoa is almost ready.

Lower the heat to a simmer and add the sweet potatoes. Cover the pot and simmer for about 12 minutes. The sweet potatoes should be tender and the quinoa fully cooked. Add the corn, tomatoes, black beans, and parsley and simmer for about 7 minutes, just until everything is heated through. It tastes best if you let it sit for a few minutes before serving, allowing the flavors to marry. You may need to add some of the reserved tomato juice to thin it out to your liking.

Serve hot.

NOTES: The recipe calls for a can of whole tomatoes, but only the tomatoes are used at first. The juice in the can may be used to thicken the stew.

Nutrition Facts per Serving (approx 1 cup):
Cals: 350
Fat: 5g
Carbs: 63g
Protein: 16g


Source: http://www.goodfood.com.au/recipes/vegan-r...