Monday, June 9, 2014

Hearty Mexican Stew

Recipe by Wendy from Healthy Girl's Kitchen

Picture of Hearty Mexican Stew
This recipe makes a lot, so it's great for a crowd or sharing with your friends.

Serves 10

  • 3 cups diced yellow onion
  • 3 garlic cloves, minced
  • 8 1/2 cups vegetable broth, divided
  • 8 cups peeled and diced sweet potato (3 large sweet potatoes)
  • 1 Tbsp ground cumin
  • up to 1 Tbsp ground chipotle chili powder
  • 3 cans black beans, rinsed and drained
  • 1 can fat free refried black beans
  • 2 packages Upton's Naturals Chorizo-style seitan
  • 1 large brunch kale, sliced into ribbons abut 1/2" thick
  • juice of 1 large lime
  • 1 Tbsp salt (or not)
  • cilantro to garnish (optional)

  1. Prepare seitan according to package.
  2. Put 1/4 cup vegetable broth in a large soup pot. Turn heat to medium high. When vegetable broth begins to bubble, add onion. Cook onion, stirring frequently, for 5 minutes.
  3. Turn heat to medium low and add garlic. Stir and cook for 3 minutes.
  4. Add sweet potato and 1/4 cup of vegetable broth. Stir. Add cumin and chipotle chili powder. Add less chili powder if you like your food less spicy (the full 1 Tbsp of chipotle chili powder will make this quite spicy). Stir to coat onions and potatoes. Cover, turn heat to medium high, and cook for 10 minutes, stirring occasionally.
  5. Add 8 cups of vegetable broth, all of the black beans, and the refried black beans. Bring to a boil, stirring gently until the refried beans have dissolved.
  6. Add kale and stir. Lower heat to low and cook for about 2 minutes, until kale softens.
  7. Add lime juice and season to taste with salt. Serve immediately or keep over very low heat until ready to serve. Garnish with chopped cilantro.

Find out where you can get your Upton's Naturals seitan here.