Zuni Vegetable Stew

Be the first to add a photo of this recipe!

40 minutes Prep: 10 minutes Cook: 30 minutes

366 calories per serving view nutrition facts

Ingredients

3/4	cup	onion
1	each	garlic clove	finely chopped
2	tablespoons	vegetable oil
1	large	sweet red bell pepper
2	each	green chili peppers	medium size
1	each	jalapeno pepper	seeded, chopped
1	cup	squash	cubed
29	ounces	chicken broth
1/2	teaspoon	salt
1/2	teaspoon	black pepper
1/2	teaspoon	coriander
1	cup	zucchini	thinly sliced
1	cup	yellow squash	thinly sliced
17	ounces	corn kernels, canned	drained
16	ounces	pinto beans	drained, 1 can

Directions

Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender.

Stir in bell pepper, poblano and jalapeno chiles.

Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander.

Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes.

Stir in remaining ingredients.

Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

Pepper

by Laurie

General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...

Member Review

Orange Zucchini Cake

There are a few problems with the instructions for this recipe. The instructions never tell you to add the spices (nutmeg and cinnamon) or the vanilla. I had mixed the batter and poured it into the pan when I realized I had not added those items.

Reviewed by revmkg