Recipe: Southwestern corn stew



This is a delicious, vegetable-rich stew that can easily be made vegetarian or vegan. It’s been a staple in my house for years. If you want a little kick in yours, sauté a jalapeño with the onions and garlic, or add some hot sauce at the end.


  • 2½ cups frozen corn
  • 4 frozen vegetable or chicken stock cubes (about ½ cup of stock)
  • 28 oz can diced tomatoes with liquid
  • small sweet potato (½ pound), peeled and chopped in bite-size pieces
  • 1¼ cups chopped carrots
  • 1 teaspoon cumin
  • 3 cups water
  • 4 cloves garlic, minced
  • 2 onions, chopped
  • ¼ cup chopped roasted red pepper (I get mine from a jar)
  • 2 cups cooked beans with cooking liquid (I used pinto and black)
  • olive oil
  • salt to taste


  1. Saute the onions and garlic in a little olive oil until clear.
  2. Put onions, garlic, and all other ingredients in slow cooker.
  3. Cook on high for 4 hours.
  4. Serve topped with diced avocados, chopped tomatoes, shredded cheddar and/or plain yogurt.

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