Ingredients
- 1 cup Chopped onions
- 1 lrg Garlic clove, pressed
- 2 tablespoons Minced chilies
- 3 tablespoons Olive oil
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 4 smalls Potatoes, cubed
- 3 cups Drained canned tomatoes, chopped
- 2 cups Cut green beans
- 1 small Zucchini, sliced
- 2 cups Corn
- 1 tablespoon Cilantro
- Salt
Make it step by step
- In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes. Add cinnamon, cloves, potatoes & cook for another 5 minutes, covered. Stir in tomatoes, green beans & cover & cook for 5 minutes more. Add the zucchini & corn. Simmer, covered on low heat till the vegetables are tender. If the stew seems too dry, add some tomato juice or water. Add cilantro & salt to taste. Serve with cornbread.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.