Meal Prep Go-To: Black Bean & Corn Stew

Trying to get back into meal prepping, too?

Looking for something warm to eat as the temperatures continue to drop?

Recipes like this black bean and corn stew make meal prep easier, as it’s super quick to whip up, made from clean ingredients you probably already have on-hand, and delicious. Plus, this stew works great for weekday lunches, dinner or both, and delivers that instant bowl of warmth your body may be craving right now!

My former co-worker Maris shared this recipe many years ago and after the first attempt, this stew became an immediate favorite and a go-to that I would repeat fairly often. After way-a-too long hiatus (for no good reason!), I recently remembered this stew and after making it, I’m glad it’s back in the usual rotation.

Love how easy the stew is to customize based on your mood and especially love it with my go-to toppings of jalapeños, avocados and Siete chips – enjoy!

Black Bean and Corn Stew (Adapted from Maris Callahan)

Ingredients:

• 4 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 can (4½ ounces) chopped green chiles (I personally omit these and prefer to add some heat as toppings)
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 cans (14½ ounces each) diced tomatoes in juice
• 2 cups water
• Coarse salt
• 1 package (10 ounces) frozen corn

Instructions:

1. In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
2. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and ¾ teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
3. In a blender or food processor, puree 2 cups of the stew (or use a potato masher, as I lazily prefer to do, ha!). Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.