Southwestern Vegetable Stew

Name: Southwestern Vegetable Stew
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 tsp vegetable oil; 1 cup chopped Onion ( 1/2 large); 2 medium cloves garlic (peeled and crushed); 1 tsp ground cumin; 1/2 tsp dried oregano; 3 unit ripe medium tomatoes (halved, seeded and chopped (4 cups)); 2 cups low-sodium vegetable broth 1 tsp. molasses; 1 medium red bell pepper (cut into 1-inch chunks); 1 medium yellow bell pepper (cut into 1-inch chunks); 1 medium or 2 small zucchini (halved lengthwise and cut into 3/8-inch-thick); 1 slices (2 1/2 cups); 1 cup fresh corn (2 ears); 19 unit -oz. can black beans (rinsed and drained, or 1 3/4 cups cooked black beans); 1/2 tsp cider vinegar; 1 unit Chopped fresh cilantro (lime wedges, and avocado slices for garnish (optional)); 4 unit dried New Mexico chilies ( 1/2 oz.) (stemmed and seeded)

gluten-freenut-free

Prep20 min

Cook10 min

Total30 min

Servings4

Difficultyadvanced

Ingredients

vegetable oil
4 tsp
chopped Onion ( 1/2 large)
1 cup
cloves garlic
peeled and crushed
2 medium
ground cumin
1 tsp
dried oregano
1/2 tsp
ripe medium tomatoes
halved, seeded and chopped (4 cups)
3 unit
low-sodium vegetable broth 1 tsp. molasses
2 cups
red bell pepper
cut into 1-inch chunks
1 medium
yellow bell pepper
cut into 1-inch chunks
1 medium
or 2 small zucchini
halved lengthwise and cut into 3/8-inch-thick
1 medium
(2 1/2 cups)
1 slices
fresh corn (2 ears)
1 cup
-oz. can black beans
rinsed and drained, or 1 3/4 cups cooked black beans
19 unit
cider vinegar
1/2 tsp
Chopped fresh cilantro
lime wedges, and avocado slices for garnish (optional)
1 unit
dried New Mexico chilies ( 1/2 oz.)
stemmed and seeded
4 unit

Method

Toast the dried New Mexico chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, turning occasionally to prevent scorching. Transfer to a bowl and cover with 1 cup of hot water; let soak for 15 minutes until softened, then blend until smooth to create a chile puree.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and beginning to turn translucent.

Stir in the crushed garlic, ground cumin, and dried oregano; cook for 1-2 minutes until fragrant, being careful not to let the spices burn.

Add the chopped tomatoes and the chile puree to the pot, stirring well to combine. Pour in the vegetable broth and molasses, then bring the mixture to a simmer.

Add the red bell pepper, yellow bell pepper, and zucchini to the pot. Stir to distribute the vegetables evenly, then simmer for 8-10 minutes until the peppers and zucchini begin to soften.

Stir in the fresh corn kernels and the rinsed black beans. Continue simmering for 5-7 minutes until the corn is cooked through and the stew is heated throughout.

Taste the stew and adjust the seasoning by stirring in the cider vinegar, then add salt and pepper to taste. The vinegar should brighten the flavors without making the stew taste sour.

Ladle the stew into bowls and garnish with chopped fresh cilantro, lime wedges, and avocado slices if desired. Serve hot.

Southwestern Vegetable Stew

Ingredients

Method

What Makes This Variant Distinct

Cuisines