Southwest Stew

straightupfood.com

Frisco Native

subheading: SCALE 1X 2X 3X:

6 medium white or cremini mushrooms, sliced (about 2 ½ cups)

1 medium yellow or white onion, chopped (about 2 cups)

1 small red bell pepper, seeded and chopped (about 1 cup)

1 tablespoon chili powder

1 tablespoon dried oregano

2 teaspoons granulated garlic

2 teaspoons ground cumin

4 ½ cups water

¾ pound white potatoes, peeled and cut into ½-inch thick chunks (about 2 cups)

1 can cooked black beans ( 15 ounces; about 1 ½ cups), drained and rinsed

1 can cooked pinto beans ( 15 ounces; about 1 ½ cups), drained and rinsed

1 ½ cups corn kernels

1 can diced tomatoes ( 14.5 ounces; about 1 ½ cups), undrained

⅓ cup tomato paste ( half of a 6-ounce can)

4 cups coarsely chopped collard greens (or other greens)

1 ½ cups loosely packed cilantro, chopped (plus extra for garnish)

Note: Ingredients may have been altered from the original.

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