Mexican Corn Stew

Name: Mexican Corn Stew
Yield: 4.0
Ingredients: 15.0 ounce Kidney Beans Canned; 0.25 cup Barley Dry; 1.0 T Olive Oil; 2.0 cup Onion Chopped; 3.0 T Garlic Minced; 1.0 pound Carrots; 3.0 Ea Celery Stalk; 7.0 cup Vegetable Broth Canned; 2.0 Ea Pepper Red; 3.5 cup Corn Frozen; 2.0 T Cumin Seed Ground; 2.0 T Coriander Ground; 0.5 T Cayenne Pepper; 5.0 ounce Tortilla Chips; 3.0 T Parsley Dried; 1.0 Ea Fresh Jalapenos; 16.0 ounce Tomato Canned

Mexican Corn Stew — a community recipe on Potlikkr.

🍽 Serves 4.0

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Ingredients

15.0 oz Kidney Beans Canned
0.25 cup Barley Dry
1.0 T Olive Oil
2.0 cup Onion Chopped

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Method (preview)

1
Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
2
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of

corn chips(optional). In large fry pan over medium high heat saute

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