I found this recipe by way of the wonderful Annie Raccuglia, who made this stew for the Habitat for Humanity SOUPerbowl event this past Sunday. It’s simple and not very time consuming, plus you can really play around with the recipe in terms of adding different ingredients. If you want to make the soup less spicy, you can remove the seeds from the chipotle peppers before adding them. Note: Be careful when working with the hot peppers. Touching the inside of the peppers with your bare hands can cause them to burn for several hours. Serves 6 Ingredients: 2 Tbsp. olive oil 1 large onion 3 cloves garlic 2 tsp. ground cumin tsp. salt 2 chipotle peppers (canned), drained and chopped 1 (28-ounce) can crushed tomatoes 3 cups water 4 russet potatoes, cut into _-inch dice 2 carrots, peeled, cut into _-inch dice 1 cup corn 1 (16-ounce) can black beans, drained and rinsed 1 cup fresh cilantro zest of 1 lime juice of 1 lime Procedures: 1) In a stockpot, sauté the onions in oil over medium heat for five minutes. 2) Add the garlic, cumin, salt, and a few pinches of black pepper. Sauté one minute more. 3) Add the chipotles, tomatoes and water, stir. 4) Add the potatoes and carrots, cover, bring to a low boil, and simmer for 20 minutes. 5) Uncover, add the corn and beans. 6) Thin with more water if needed. Cook uncovered for five more minutes. 7) Add the cilantro, lime zest, and lime juice and let sit for at least 10 minutes. 8) Serve and enjoy!