Ingredients

The following ingredients have 6 Servings
  • 3 teaspoon olive oil
  • 1 small yellow onion (chopped)
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 garlic cloves (minced)
  • 1 pound Little Potato Company Creamer potatoes (chopped*)
  • 3/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 4 cups low sodium vegetable broth
  • 1 cup frozen corn kernels
  • 6 ounces canned diced green chiles
  • 1 chipotle pepper (seeded & diced)
  • 2 14 ounce cans white beans, drained & rinsed
  • juice of 1/2 lime
  • 1/4 cup minced cilantro

Instruction

  • Heat 2 teaspoons of the olive oil in a large saucepan set over medium heat. Add the onions and cook until translucent, about 5 minutes.
  • Add the cumin, oregano and garlic, and cook, stirring constantly, for 1 minute. Add the potatoes and salt, and stir to mix with the onions.
  • Push the potato mixture aside to form a clear spot in the center and pour in the remaining 1 teaspoon olive oil. Add the cornstarch, then stir into the potatoes, cooking for 1 minute.
  • Add the vegetable broth, corn, green chiles, and chipotle pepper, and stir to combine. Bring the mixture to a boil, then reduce the heat to a lively simmer and cook, uncovered, until the potatoes are tender, about 30 minutes.
  • In a medium-sized bowl, smash ½ cup of the white beans with the back of a fork. Add the smashed beans, along with the remaining whole beans and lime juice, to the stew. Simmer until the stew is thickened, about 10 minutes.
  • Stir in the cilantro, adjust seasoning to taste, and serve.