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Mexican Corn Stew

We had this for dinner last night while we sat on the patio.  Took advantage 
of the below 90 degree weather and cooked!   This is also a great recipe for 
the crock pot.

                     *  Exported from  MasterCook  *

                          Mexican Corn Casserole

Recipe By     : Vegetarian Times
Serving Size  : 6    Preparation Time :0:00
Categories    : Healthy And Hearty               Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       cup               chopped onion
  2       tablespoons   minced garlic
  1/4    cup               chopped jalapeno
  1/2    cup               chopped celery
  1/2    cup               chopped carrots
   2      whole            red bell pepper -- diced
   1      cup               dried red beans
   3      cups             corn kernels -- fresh or frozen
   3      tablespoons   chopped cilantro
   2      teaspoons      ground cumin
   2      teaspoon       ground coriander
   6      cups             water
   1/2   teaspoon       cayenne -- optional
   2      whole            vegetarian bouillon cubes
  36     pieces           baked tortilla chips -- crumbled

Cover beans with water in a pan.  Soak overnight, drain, and rinse.  Heat 
sauteeing liquid (veg broth or water) in dutch oven or very large saucepan.  
Add onion and garlic and cook until soft, about 5 minutes.  Add jalapeno, 
celery, carrots and bell pepper.  Cook until soft, another 5 minutes.  Add 
beans, corn, water, bouillon, cumin and coriander.  Cover and simmer on low 
heat for 1 1/2 to 2 hours, or in slow cooker for 8 hours. Add cayenne, 
garnish with fat free sour cream and salsa, and sprinkle with fat free corn 

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