Chilean Tomato Stew

Ingredients

• 4 cups fresh tomatoes, chopped (Plump and deeply red.)
• 1 large onion, diced (Add depth to the flavor.)
• 2 cups corn kernels (Fresh or canned.)
• 2 medium potatoes, peeled and cubed (For a hearty base.)
• 1 large bell pepper, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 pound beef or chicken, cubed (For a hearty version.)
• 2 cups broth or water (Adjust for desired consistency.)
• 2 tablespoons olive oil (For sautéing.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Wash and chop the vegetables: dice onion finely, peel and cube potatoes, and chop tomatoes after blanching.

3. 3

   Seed and slice bell peppers thinly and prepare corn by cutting kernels off the cob or draining a can.

4. 4

   --- Cooking ---

5. 5

   In a large pot, sauté the diced onions in olive oil until golden.

6. 6

   Add sliced bell peppers and cook until soft.

7. 7

   Stir in chopped tomatoes and let simmer.

8. 8

   Add cubed potatoes and, if using, previously browned meat, along with broth or water.

9. 9

   Cover and let simmer on low heat for about 30–40 minutes, stirring occasionally.

10. 10

    --- Serving ---

11. 11

    Serve warm, accompanied by crusty bread or white rice.