Mexican Vegetable Stew
Prep: 30 minutes Cook: 30 minutes
From The McDougall Program for Maximum Weight Loss.
- 1 cup water
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 green bell pepper, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 zucchini, chopped
- 1 cup fresh or frozen corn kernels
- 16 ounce can kidney beans, drained and rinsed
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1 tbsp cornstarch, mixed with 1/4 cup cold water
Place the water in a medium pot. Add the onion and garlic. Cook and stir for several minutes over medium heat. Add the green pepper, carrot, and celery. Cook stirring frequently, about 10 minutes. Add the remaining ingredients except the cornstarch mixture. Cover and cook over medium-low heat for 20 minutes, stirring frequently. Stir in the cornstarch mixture and continue to cook, stirring until thickened.
Serve over grains or potatoes.