Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Healthy, Low-Fat Southwestern Veggie Stew. This recipe comes from a book I picked up while at the Grand Canyon called Healthy Southwestern Cooking.

Ingredients Nutrition

Directions

  1. Heat a dutch oven until a drop of water quickly sizzles away. Add canola oil and coat skillet bottom. Add the onion, garlic and tomatoes, and satue until onion is limp. Add beans, water, basil, oregano, and white pepper. Simmer for 20 minutes. Add red bell pepper, squash, corn, achiote, and salt substitute and simmer for 10 more minutes.