Kettle Stew
Ingredients
- 1 cup onion, chopped ⓘ
- 1 large garlic clove, minced ⓘ
- 1 -2 tablespoon minced chile ⓘ
- 3 tablespoons olive oil ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 4 small potatoes, cut into chunks (about 2 cups) ⓘ
- 3 cups undrained canned tomatoes, chopped (28-ounce can) ⓘ
- 2 cups cut green beans ⓘ
- 1 small zucchini, sliced (about 2 cups) ⓘ
- 2 cups cut corn (fresh or frozen) ⓘ
- 1 -2 tablespoon fresh cilantro, chopped ⓘ
- salt ⓘ
Instructions
- In a large saucepan, saute the onions, garlic and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don't.
- Add the cinnamon, cloves and potatoes, and cook, covered for another 5 minutes.
- Stir in the tomatoes and green beans, cover and cook 5 more minutes.
- Add the zucchini and corn.
- Simmer, covered, on low heat until all the vegetables are tender.
- If the stew seems too dry, add tomato juice or water.
- Add cilantro and salt to taste.
- Serve topped with grated cheese or sour cream.
Nutrition & Diet Analysis (per serving)
907
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).