Mexican Vegetable Stew

Name: Mexican Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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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