Spicy Chipotle Corn Stew

Working on my first recipe to post, and this is a hot one, literally. It's way too hot to eat this right now (86F), but alas, I had some Field Roast chipotle sausage, and I decided to use it this way. It's nice and hearty and feels like a nice chunky chili that you would eat in the winter.

In short, this is spicy, and it'll fill you up. You can serve it up with any of your favorite Mexican fixings (avocado, lime, cilantro, corn tortillas, etc.)

Spicy chipotle corn stew with cilantro, avocado and #fieldroast chipotle sausage #plantbased #plantbasedfoods #veggie #spicyfood #somelikeithot #avocado #noms Recipe and veggiecharity.blogspot.com

A photo posted by Charity (@veggie_charity) on Sep 7, 2015 at 9:54am PDT

Serves (4-6)

What you need (for the stew):

• 2.25 C of vegetable broth (low sodium) or water
• Separated into 0.75 C and 1.5 C portions
• 1 small onion, diced
• 2 carrots, grated
• 1 clove garlic, minced
• 1/2 teaspoon coriander
• 1 teaspoon cumin
• dash of red pepper flakes (optional)
• dash of ground pepper
• 28 oz. can of crushed tomatoes
• 1 C frozen corn, thawed (or fresh, or canned)
• 7.8 oz. of chipotle peppers in sauce, chopped (this is the max, adjust to taste)
• 1/2 lime, juiced
• 3/4 C masa harina (you could probably use corn meal in this case)

Toppings (choose what you like, but I recommend adding some green):

• Chopped green onion
• Chopped cilantro
• Sliced avocado
• Crisped veggie Mexican sausage (I used Field Roast Chipotle Mexican)
• Crisped corn tortillas
• Tortillas chips

Cook it!

1. Get a deep pan started on medium high heat, adding 3/4 cup of vegetable broth
2. Add the onion, carrots and garlic, cooking until onions are soft and most of the broth is cooked away
3. Add coriander, cumin, and pepper flakes (optional).  Add ground pepper. Stir.
4. Turn up heat, cook for a few seconds, until the mix becomes aromatic.
5. Add 1.5C of vegetable broth and crushed tomatoes. 
6. Bring to a boil. 
7. Then, reduce heat to medium.
8. Add corn, lime juice and stir
9. Add chopped chipotles and sauce in small batches. Stir and taste after each round until you reach your desired heat level.
10. Cook for 5-10 minutes.
11. Reduce heat to medium-low.
12. Add the masa harina, sprinkling in small batches, stirring to avoid clumps.
13. Cook for 5 minutes on low to medium-low.
14. Stew will be thick, spicy and tomatoey 
15. Plate in bowls, top with fresh cilantro and avocado, and any other toppings you desire. Salt, if you don't find it salty enough for you.