Black Bean and Corn Stew

Black Bean and Corn Stew (Adapted from Everyday Food)

4 teaspoons olive oil
1/2 cup chopped onions
4 garlic cloves, minced
2 teaspoons ground cumin
4.5 ounce can chopped green chiles
2 15 ounce cans black beans, drained and rinsed
2 14.5 ounce cans fire-roasted diced tomatoes
2 cups vegetable broth
3/4 teaspoon salt
10 ounces frozen corn
1/4 cup pepitas, toasted

In a large saucepan, heat oil over medium heat. Add onion and cook until softened - about 5 minutes. Stir in garlic and cumin - cook until fragrant, about 2 minutes.

Mix in chiles, beans, tomatoes, vegetable broth and salt. Bring to a boil, reduce heat to a simmer and cook, partially covered, until the mixture has slightly thickened - about 20 minutes.

Place 2 cups of the stew in a food processor and puree until mostly smooth. Return mixture to the pan and stir in frozen corn - simmer until heated through, about 5 minutes. Serve each portion with a tablespoon of the toasted pepitas on top.

Makes 4 servings.

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