An unpoetic name for the Swiss army knife of my cooking. This is the stew that I pull out when I need something quick and filling. A pot of this is pretty much enough to feed an army. It freezes beautifully. Reheats. And in generally can be made from what ever is on hand.
It can be made vegetarian, vegan, spicy, mild, and in general any which way you please and is ready in about 30 minutes.
More of a formula than an exact recipe it is the go to for when I am tired, the cupboards are bare, and I wanna have left overs. A mercurial thing ready to satisfy any urge.
Protein source 
1 or 2 cans stewed tomatoes not drained 
1 can or 1/2 bag frozen corn
Variant modifier of choice 
2-4 cups liquid 
Put a large pan on the fire. A Dutch oven or a cast iron skillet is good. Heat the pan and sear your protein (unless you are using vegan protein sources in which case they need to be dropped in later). Once the protein is seared or browned drop in the can or two of tomatoes, liquid and all. Do the same with the can of corn. Add the broth. Add the spices and bring to a simmer. Add your modifiers and veggies. Bring to a simmer again. Adjust liquid. There should be lots and lots of liquid because when you add the starch it will suck a lot of it up. Add the starch (If using). Cook until starch is ready or heated through. I also like to finish this with fresh herbs when I have them. I add these right before I turn off the heat.
Serve. If the starch is not cooked with the rest of the stew, serve the stew over your starch of choice.
 My favorite to use in this recipe is smoked chicken and turkey sausage. But I use nearly everything, both raw and left over. I have even used Veat (vegan meat), wheat gluten, tofu and vegan crumbles and they have all turned out find. You could also use beans. Beans and rice are a complete protein. However I prefer this a little smoky so if not using something cured or smoked I add a little liquid smoke.
 I like stewed tomatoes in chunks. I have also used salsa, pizza sauce, and commercial pasta sauce instead of stewed tomatoes. I like the liquid it adds. But then again I am a tomato fiend. Tomatoes are not mandatory either, but do add a great deal of flavor, especially if using fire roasted tomatoes. If tomatoes are omitted, use either another canned vegetable with it's liquid or add a bit more liquid.
 Anything on hand is good. Frozen, fresh, leftover or canned. Though if it’s canned or already cooked it might be better to add at the end of the cooking time rather than before the starch. This is also the perfect way to use up left over veggie trays. My preferences are: mushrooms, asparagus, broccoli, and cauliflower. I am particularly fond of portabella or shitake mushrooms in this. Yummy.
 The starch does not have to be cooked in the stew, it can be left on the side and the stew served over it. This is a great way to used left over rice. But any starch will work I prefer to use either white or brown rice. Rice will be necessary if you are not using meat to make the beans a complete protein. Quick cooking rice works too and makes this a quick meal. Just remember that the starch will keep absorbing liquid as it rests in the fridge so make sure that you use enough.
 This should really be herbs and spices. I always use garlic. Loads of garlic. I also like this to have a Texmex or southwestern flavor so I tend to use chili spices. I have added adobo and chipotle peppers to this often enough. However I have also made this with curry seasonings (I make my own), Italian spices, the seasoning packets from ramen noodles (I am ashamed), ginger, honey, chilies and just what ever catches my eye on the spice rack (its huge). I really like adding a pod of black cardamom to this but it’s very very very very hard to find. I also really like finishing this with fresh herbs. Nothing brightens the flavor like fresh herbs. Favorites include: cilantro, basil, and tarragon.
 Um…anything you want. Really. Things I have added: salsa, coconut milk, beans of all sorts (I like black and kidney), vegetarian chili, raisin (a wee bit odd), peanuts, eggs, pomegranate molasses, key lime syrup, orange juice… I think you get the idea. Cheese is great if you are using a Southwest spice mix. Feel free to experiment or not.
 Liquid is good. This needs to have a lot of liquid in it hence why I don’t recommend draining any of the canned stuff. Home made stock will work well in here but be lost amongst all the other flavors so you need not bother. Canned broth is fine. I have also used: straight tomato juice, soaking liquid from dehydrated mushrooms, mushroom stock, veggie stock, meat stock, juices and just plain water.