Ingredients for Healthy Mexican Stew
- 1/2 medium onion, chopped
- Garlic Cloves
- Red Chili Powder
- Chicken Broth
- Green Bell Pepper
- 1 medium zucchini, diced
- 1 cup packed collard greens, finely chopped (1/4" pieces)
- Diced Tomatoes
- Black Beans
- Frozen Corn
- Diced Green Chilies
- Dried Oregano
- 1/2 teaspoon ground cumin
- 1/4 cup pumpkin seeds
- Fresh Cilantro
- Salt And Pepper
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How to Make Healthy Mexican Stew
- Heat 1 tablespoon of broth in a medium soup pot over medium heat.
- Sauté 1/2 medium onion, 2 cloves garlic (minced), and 1/2 green bell pepper (chopped) in the broth for about 5 minutes, stirring frequently until softened.
- Stir in 1 tablespoon chili powder until well combined. Add 4 cups vegetable broth, 1 medium zucchini (diced), 1 cup packed collard greens (finely chopped, 1/4" pieces), and 1 (14.5 ounce) can diced tomatoes (undrained).
- Cook for another 5 minutes, stirring occasionally.
- Add 1 (15 ounce) can kidney beans (rinsed and drained), 1 cup frozen corn, 1-2 tablespoons chopped green chilies (to taste), 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin.
- Bring the mixture to a boil over high heat.
- Reduce heat to medium-low, simmer uncovered for 15 minutes, or until the vegetables are tender but still firm. Stir occasionally.
- Remove from heat and stir in 1/4 cup chopped fresh cilantro, 1/4 cup pumpkin seeds, salt, and pepper to taste.
- Serve hot, topped with sliced avocado (optional).
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
33g
Fat
7g
Carbs
16g
