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Kettle Stew

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Submitted by bubba

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 237
CUP ML ONIONS
chopped
1 1
LARGE LARGE GARLIC CLOVES
pressed *
2 3E+1
TABLESPOONS ML HOT CHILI PEPPERS
minced
3 45
TABLESPOONS ML OLIVE OIL
½ 2.5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML CLOVES
ground
4 4
SMALL SMALL POTATOES
cubed
3 7.1E+2
CUPS ML TOMATOES, CANNED
drained, chopped
2 473
CUPS ML GREEN BEANS
cut
1 1
SMALL SMALL ZUCCHINI
sliced
2 473
CUPS ML CORN
1 15
TABLESPOON ML CILANTRO
1 1
X X SALT *

Directions

In a stewpot, sauté onion, garlic, chilies in the oil for 5 minutes.

Add cinnamon, cloves, potatoes and cook for another 5 minutes, covered.

Stir in tomatoes, green beans and cover and cook for 5 minutes more.

Add the zucchini and corn.

Simmer, covered on low heat until the vegetables are tender.

If the stew seems too dry, add some tomato juice or water.

Add cilantro and salt to taste.

Serve with cornbread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 519g (18.3 oz)
Amount per Serving
Calories 329 31% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 284mg 12%
Total Carbohydrate 19g 19%
Dietary Fiber 9g 37%
Sugars g
Protein 16g
Vitamin A 17% Vitamin C 90%
Calcium 11% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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