Mexican Corn Stew

This is a thick, filling stew that’s entirely plant-based and loaded with texture. Kidney beans, pearl barley, and 3 ½ cups of frozen corn make it substantial enough to be a full meal. Cumin, coriander, and cayenne give it that warm Mexican spice profile without making it a chili.

The barley is an unexpected but brilliant addition. It absorbs the vegetable stock during the 2-hour simmer and thickens the broth naturally while adding a chewy, nutty bite that beans alone can’t provide. A pound of thinly sliced carrots, celery, jalapeno, and red bell peppers fill out every spoonful with color and crunch.

Sauteeing the onions and garlic for a full 5 minutes before adding the spices and remaining vegetables builds a deep, aromatic base. The crushed tortilla chips on top at serving add salty crunch that contrasts with the soft, stewy vegetables underneath.

Kitchen Tips

• Stir frequently during the first 8 minutes of sauteeing. The garlic burns fast at medium-high heat and turns bitter.
• Keep the heat low during the 2-hour covered simmer. Too high and the barley absorbs liquid faster than intended, making the stew dry.
• Add more stock if needed during the simmer. Barley is thirsty and can drink up liquid quickly.
• Crush the tortilla chips just before serving. Pre-crushed chips go soggy.

Variations

• Add a can of black beans alongside the kidney beans for more protein and color.
• Stir in a handful of fresh cilantro and a squeeze of lime before serving.
• Top with diced avocado, sour cream, and shredded cheese for a loaded bowl.