Mexican Vegetable Stew
1,954 views · Published 1 January 2017 · 1:36 · Indexed 22 September 2026
Channel: Jeanne Schumacher - Simply Plant Based · 2017 · Howto & Style
Mexican vegetable stew From the book The McDougall Program for Maximum Weight Loss by John and Mary McDougall Recipe used with permission of the author. Servings: 4 Preparation time: 30 minutes Cooking time: 30 minutes Ingredients: • 1 cup water • One medium onion, chopped • One clove garlic, minced • One green bell pepper, chopped • One carrot, chopped • One stalk celery, chopped • One zucchini, chopped • One cup fresh or frozen corn kernels • 1 16-ounce Canned kidney beans, drained and rinsed • 1 tablespoon chili powder • ½ teaspoon ground cumin • ½ teaspoon dried oregano • 1 tablespoon cornstarch, mixed with ¼ quarter cup cold water Directions • 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. • Served with greens or potatoes.
