Southwest Corn and Squash Stew

"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."
 
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Ready In:
50mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Heat oil in a large saucepan, add onion and red pepper, cook over medium heat for 5 minutes or until onions become transparent.
  • Add garlic, chili pepper, chili powder and cumin, cook stirring constantly for 1 minute.
  • Add tomatoes, butternut and vegetable broth, bring to a boil, reduce heat, cover and simmer on low for 10 minutes.
  • Stir in zucchini, corn, evaporated milk and salt to taste, simmer uncovered for 15 minutes or until vegetables are tender.
  • Top with cheese and cilantro just before serving.

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Reviews

  1. Excellent, excellent recipe. I added a touch more chili powder and substituted buttermilk for the evaporated because that's what I had. I cut out the oil and did the sauteing with a quick Pam spritz, and also used water instead of broth (again.. what I had). It is unspeakably delicious, I have a bunch left and I'm looking forward to having it again tonight! The only thing I'd change is to increase the chili pepper for added spiciness but I like it hot! I served it over plain fluffy quinoa with some shredded Mexican-style cheese.
     
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Tweaks

  1. Excellent, excellent recipe. I added a touch more chili powder and substituted buttermilk for the evaporated because that's what I had. I cut out the oil and did the sauteing with a quick Pam spritz, and also used water instead of broth (again.. what I had). It is unspeakably delicious, I have a bunch left and I'm looking forward to having it again tonight! The only thing I'd change is to increase the chili pepper for added spiciness but I like it hot! I served it over plain fluffy quinoa with some shredded Mexican-style cheese.
     

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