Serves: 8Prep Time: 10 minutesCook Time: 20 minutes
DAPHNE: Gina’s veggie-laden stew has helped her shed some unwanted pounds. It’s light on the hips, super easy to put together, loaded with flavor, chock-full of nutrients, and yet still hearty enough to feed a hungry crowd. It’s perfect for any weeknight meal. With one bite, you’ll be shouting, “Holy frijole, that’s a delicious stew!”
2–4 tablespoons olive oil
1 pound fresh chorizo, removed from casing
2 yellow onions, chopped
4 garlic cloves, minced
1 green bell pepper, diced
1 red bell pepper, diced
4 cups water, divided
15-ounce can whole kernel sweet corn, drained and rinsed
2 tablespoons granulated sugar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
28-ounce can diced tomatoes
15-ounce can black beans, drained and rinsed
15-ounce can cannellini beans, drained and rinsed
6-ounce can tomato paste
1 cup cheddar cheese, shredded
1 or 2 avocados, sliced and fanned, about 3 slices per bowl
1 cup tricolor tortilla strips, to garnish
1. Heat a generous drizzle of olive oil in a stockpot.
2. Add the chorizo and cook until caramelized, about 8 minutes. While cooking, use a wooden spoon to break up the chorizo into small pieces.
3. Add onion, garlic, and peppers. Sauté for 3–5 minutes or until tender.
4. Stir in the 3 cups of the water, corn, sugar, chili powder, Worcestershire sauce, red pepper flakes, tomatoes, and beans.
5. Combine last 1 cup of water with the tomato paste. Once incorporated, add to the pot with the mixture. Bring to a boil and reduce heat to a simmer for about 5–10 minutes.
6. Top with a couple tablespoons of cheddar cheese and a few slices of avocado. Finish with the tricolor tortilla strip chips on the outer edges of the bowl and serve immediately so that the chips do not lose their crunch!