Mexican Vegetable Stew
By Mary McDougall
From The McDougall Program for Maximum Weight Loss.
Serves: 4
Prep Time: 15 min
Cook Time: 30 min
Ingredients
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
Directions
1
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.
2
Serve over grains or potatoes.
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