Posted by Carolynhttps://umamigirl.com/bean-stew-corn-potatoes/
Smoky Potato, Corn and White Bean Stew
In the first chilly week of fall, once we'd gotten minestrone out of the way, the idea for a light but satisfying, smoky stew with corn and potatoes came along and wouldn't leave me alone until I cooked it. Winter is the perfect time to reach into the freezer for some starchy vegetables, which double as nutrition and comfort. Cornbread and a simple green salad would make the perfect accompaniments.
tablespoon olive oil
large yellow onion, diced
yellow bell pepper, diced
teaspoon fine sea salt
cloves garlic, minced
teaspoon ground cumin
teaspoon chile powder
teaspoon smoked paprika
cups vegetable broth
can diced green chiles
teaspoon dried oregano
yukon gold potatoes, diced
ounces frozen corn kernels
cup frozen peas
ounce can white beans, drained and rinsed
ounces baby spinach leaves
cup chopped cilantro
Juice of 1/2 lime
A few good grinds black pepper
In a large pot (I used a 5 1/2 quart Dutch oven), warm the olive oil over medium-high heat. Add the onion, bell pepper and salt and cook, stirring occasionally, until vegetables are starting to soften and there's a touch of browning on the bottom of the pot.
Add the garlic and cook until fragrant, about a minute.
Add the cumin, chile powder, and smoked paprika and cook, stirring constantly, one minute more.
Stir in the vegetable broth, green chiles and oregano. Bring to a boil over high heat, then reduce to a simmer and add potatoes. Cook, covered, until potatoes are tender, about 30 minutes.
Uncover the pot. Add the corn, peas and beans and cook until heated through, about 5 minutes.
Add the baby spinach and cook until wilted, a few minutes more.
Off the heat, stir in the cilantro, lime juice and pepper.
Ladle into bowls and serve garnished with sour cream if you like.