Kettle Stew
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | large |
garlic cloves
pressed |
*
|
| 2 | tablespoons |
hot chili peppers
minced |
|
| 3 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 4 | small |
potatoes
cubed |
|
| 3 | cups |
tomatoes, canned
drained, chopped |
|
| 2 | cups |
green beans
cut |
|
| 1 | small |
zucchini
sliced |
|
| 2 | cups |
corn
|
|
| 1 | tablespoon |
cilantro
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 1 | large |
garlic cloves
pressed |
*
|
| 3E+1 | ml |
hot chili peppers
minced |
|
| 45 | ml |
olive oil
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 4 | small |
potatoes
cubed |
|
| 7.1E+2 | ml |
tomatoes, canned
drained, chopped |
|
| 473 | ml |
green beans
cut |
|
| 1 | small |
zucchini
sliced |
|
| 473 | ml |
corn
|
|
| 15 | ml |
cilantro
|
|
| 1 | 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.
