Mexican Vegetable Stew

The weather has continued to be cool and I had lots of produce in the frig. So, this seemed like a delicious to both warm up and use the veggies. This stew has so much flavor it's crazy. You won't be disappointed if you decide to make this and remember you can sub out the veggies you have on hand.

• 2 onions, peeled and sliced
• 1 sweet red pepper, cut into strips
• 1 sweet green pepper, cut into strips
• 2 cloves garlic, minced
• 1 1/2 cups no-chicken chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes (or to taste)
• 2 small red potatoes, diced
• 1 small/medium sweet potato, diced
• 2 cups fresh green beans, sliced into 1" pieces
• 2 zucchini, sliced
• 1 can black beans, drained and rinsed
• 1 can whole kernel corn, drained
• 2 tablespoons lime juice (1 lime)
• 1/2 cup cilantro or flat leaf parsley

Combine the onion, red and green peppers, garlic and broth and bring to a boil in a large pot. Cover and simmer for 5 minutes. 

Add the spices, red potatoes and sweet potato, cover and simmer 10 minutes more, adding more broth or water if needed. 

Add the green beans, cook 5 minutes more. 

Add the zucchini, black beans, corn and lime juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender. 

Garnish with cilantro or parsley. 

 

Serves 4 to 6.