September 2014:  Back-To-School Spicy Meatball Stew

Back-To-School Spicy Meatball Stew

2 14-ounce cans diced tomatoes
1 4-ounce can diced green chiles
24-30 frozen meatballs,* thawed
1 14-ounce can black beans, drained and rinsed
1 14-ounce can chicken broth
1 10-ounce package of frozen whole kernel corn, thawed
3 serrano peppers, chopped (de-seed for less spiciness)
3 stalks celery, chopped
1 bay leaf
1 teaspoon cumin
salt & pepper to taste

1/4 cup chopped fresh cilantro
1 lime, cut into wedges
fresh oregano

Combine the first 11 ingredients in sprayed slow cooker pot.
Cook on HIGH for 3 to 3 1/2 hours.
Stir in the fresh cilantro.
Spoon stew into bowls and squeeze the juice of one lime wedge over the top.
Sprinkle with fresh oregano.

Serves 6.

*MM highly recommends Trader Joe's Party Size Mini Meatballs, which are marvelous of course!

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