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Recipe Category: Stew
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Ingredients
Makes 6 servings
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 4 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 medium butternut squash, peeled, halved and seeded
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can chopped mild green chiles, drained
- 1 1/2 cups vegetable broth
- 2 tablespoons sugar
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked or 2 (15.5-ounce) cans kidney beans, drained and rinsed if canned
- 1 cup fresh or frozen corn kernels
- 1 teaspoon salt
- 1 seedless orange, peeled and chopped
- 2 tablespoons minced fresh parsley or cilantro, for garnish
Method
- In a large saucepan, heat the oil over medium heat
- Add the onion, garlic, bell pepper and squash
- Cover and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes
- Add tomatoes, chiles, broth, sugar, crushed red pepper, oregano and black pepper and bring to a boil
- Reduce heat and simmer, uncovered, until the vegetables are tender, about 20 minutes
- Add the kidney beans, corn and salt
- Simmer, uncovered and taste, adjusting seasonings if necessary
- Add the orange and stir to heat through
- Serve immediately, sprinkled with parsley
Full List of Stew Recipes
Full List of Vegetable-Stew Recipes
Pinto Bean:Drain and rinse beans, discarding soaking water. Place in a large heavy pot and add enough water to cover by 2 inches. Bring to a boil, reduce heat to low and simmer, Continue Reading →