Southwest Corn and Squash Stew |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A very satisfying vegetable stew spiced with chili and cumin and served with a topping of cheese and fresh cilantro. Ladle this over cooked rice for a one dish meal. Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
1 red bell pepper, chopped |
3 garlic cloves, chopped |
1 small green chili pepper, seeded and minced |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 (14 1/2 ounce) can peeled diced tomatoes, drained |
2 cups butternut squash, peeled and cut into 1 inch chunks |
2 cups vegetable broth |
2 medium zucchini, cut into 1 inch chunks |
2 cups frozen corn |
1 (5 ounce) can evaporated milk |
salt |
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in a large saucepan, add onion and red pepper, cook over medium heat for 5 minutes or until onions become transparent.
2. Add garlic, chili pepper, chili powder and cumin, cook stirring constantly for 1 minute.
3. Add tomatoes, butternut and vegetable broth, bring to a boil, reduce heat, cover and simmer on low for 10 minutes.
4. Stir in zucchini, corn, evaporated milk and salt to taste, simmer uncovered for 15 minutes or until vegetables are tender.
5. Top with cheese and cilantro just before serving.
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