Southwestern Stew

• 1 tablespoon vegetable oil
• 1 cup chopped green bell pepper
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 14 teaspoon cumin
• 14 teaspoon ground cinnamon
• 1 (14 1/2 ounce) can whole canned tomatoes, undrained (I use canned diced tomatoes)
• 1 12 cups cooked black beans, drained
• 1 cup corn kernel, drained
• 14 cup water
• 1 teaspoon sugar
• 14 teaspoon ground sage
• 14 teaspoon salt, to taste
• 14 teaspoon Tabasco sauce, to taste
• 1 cup diced carrot
• 13 cup chopped fresh cilantro

1. In a 3-quart pot, heat the oil over med-high heat.
2. Add in bell peppers and garlic; cook, stirring, until vegetables are softened, about 2 minutes.
3. Stir in the chili powder, cumin, and cinnamon until absorbed.
4. Add in the tomatoes, breaking them up with the back of a spoon.
5. Add in the black beans, corn, water, sugar, sage, salt, and Tabasco.
6. Cook, uncovered, stirring occasionally, for 15 minutes.
7. Stir in carrots and cilantro; cook, uncovered, 10 minutes longer or until vegetables are tender and stew is slightly thickened.
8. *Adding the carrots near the end leaves them slightly crunchy.
9. For softer carrots, add them when you add in the beans.
10. Good served over cornbread.

vegetable oil, green bell pepper, garlic, chili powder, cumin, ground cinnamon, tomatoes, black beans, corn kernel, water, sugar, ground sage, salt, tabasco sauce, carrot, fresh cilantro

Taken from www.food.com/recipe/southwestern-stew-476346 (may not work)