Kitchen Sink Stillet (Stew+Skillet)
Too thin for a skillet, too thick for a stew. Not for the faint of heart, smoked jalapenos and kielbasa combine to bring you a zesty chipotle kick in the mouth. If you're not into spicy, just use your favorite salsa, chili, or leftover pasta sauce!
- 2 Tablespoons Olive Oil
- 1 Yellow Onion - Chopped
- 1 Tablespoon Minced Garlic
- 1 Package Kielbasa - Cut into bite-sized pieces
- 1 Can Chipotle Chilis in Adobo
- 1 Cup Water or Broth
- 1/2 Cup Frozen Corn
- 1 - 15 oz Can No-Salt-Added Black Beans - Drained and RInsed
- 2 Fresh Tomatoes - Chopped
- 1 Cup Frozen Spinach
- 1 Package Frozen Steam-In-Bag Brown Rice - Steamed (or about 2 cups leftover rice, white rice is okay, too)
- 1/2 teaspoon Granulated Garlic
- 1/2 teaspoon Granulated Onion
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- Cheddar Jack or Mexican Blend Cheese - For Garnish (optional)
- Corn or Flour Tortillas, or Chips - For Dipping
- In a large pot or pan, heat oil over medium until shimmering. Add onion and saute about 1 minute.
- Add garlic and stir just until fragrant, then add kielbasa and cook, stirring occasionally, until it starts to brown.
- Meanwhile, combine the can of chipotle chili with it's sauce and the broth in a blender and pulse until smooth. When kielbasa starts to brown, add the chipotle broth and stir.
- Add remaining ingredients except tortillas and bring to a simmer, stir gently to keep from mashing the beans. Simmer about 10 minutes until everything is nice and hot.
- Serve topped with cheese and a side of warm tortillas or chips.
- If you're not into spicy food: Substitite 1 and 1/2 cups of your favorite salsa or pasta sauce for the chipotle and broth. Or omit the black beans, chipotle, and broth, and use 2 cans of chili (with beans) instead.