Don't miss another issue…      Subscribe

Zuni Vegetable Stew

 

Zuni Vegetable Stew recipe
74

Yield

8

servings

Prep

15

min

Cook

25

min

Ready

40

min

 

Ingredients

¾ cup onions
chopped
1 clove garlic
finely chopped
2 tablespoons vegetable oil
1 large sweet red bell peppers
2 medium green chili peppers
*
1 jalapeño pepper
seeded and chopped
*
1 cup winter squash
cubed ***
*
29 ounces chicken broth
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon coriander
ground
*
1 cup zucchini
thinly sliced
1 cup yellow summer squash
thinly sliced
17 ounces corn kernels, canned
drained
16 ounces pinto beans
drained

Directions

Bell pepper should be seeded and cut into 2 X ¼ inch strips.

Chiles should be either poblano or Anaheim and should be seeded and cut into 2 X ½-inch strips.

Use either hubbard or acorn squash.

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, about 15 minutes.

Stir in remaining ingredients.

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

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 18228% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 800mg 33%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 22%
Sugars g
Protein 16g
Vitamin A 16% Vitamin C 77%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed