Recipe by Lorac
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.
Top Review by lunaorion
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.
- 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) canpeeled 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
- 1⁄2 cup shredded cheddar cheese or 1⁄2 cup monterey jack cheese
- 2 tablespoons chopped fresh cilantro
Directions See How It's Made
- 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.