Chipotle, Corn, And Black Bean Stew - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, quartered and thinly sliced
3 garlic cloves
2 teaspoons cumin
2 chipotle peppers, drained and chopped (canned)
1 (28 ounce) can crushed tomatoes
3 cups water
4 russet potatoes, cut into 3/4-inch dice
2 carrots, peeled, cut into 3/4-inch dice
1 cup corn
1 (16 ounce) can black beans, drained and rinsed
1 cup fresh cilantro, lightly packed, torn into pieces
1 lime, juice and zest of
salt and pepper

Preparation

In a stockpot, saute the onions in the oil over moderate heat for 5 minutes. Add the garlic, cumin, salt and pepper. Saute 1 minute more. Add the chipotles, tomatoes, and water, stir. Add the potatoes and carrots, bring to a low boil, and simmer for 20 minutes.
Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.