Mexican Veggie Stew

Name: Mexican Veggie Stew Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 1 cup Red Beans; 1 tbsp Extra Virgin Olive Oil; 1 cup Onion chopped; 4 cloves Garlic minced; 1/4 cup Jalapeno Peppers seeded and diced; 1/2 cup Carrots thinly sliced; 1/2 cup Celery thinly sliced; 2 Red Bell Peppers seeded and diced; 3 tbsp Cilantro minsed; 6 cups Water or Vegetable Stock; 3 cups Corn fresh or frozen; 2 tsp Ground Cumin; 2 tsp Ground Coriander; 1/2 tsp Cayenne Pepper

Minutes to Prepare: 20
Minutes to Cook: 120

Number of Servings: 6

Ingredients

1 cup Red Beans1 tbsp Extra Virgin Olive Oil1 cup Onion, chopped4 cloves Garlic, minced1/4 cup Jalapeno Peppers, seeded and diced1/2 cup Carrots, thinly sliced1/2 cup Celery, thinly sliced2 Red Bell Peppers, seeded and diced3 tbsp Cilantro, minsed6 cups Water or Vegetable Stock3 cups Corn, fresh or frozen2 tsp Ground Cumin2 tsp Ground Coriander1/2 tsp Cayenne Pepper

Directions

Number of Servings: 6

Recipe submitted by SparkPeople user LOCOLO.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 200.4
Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 22.3 mg
Total Carbs: 38.5 g
Dietary Fiber: 8.7 g
Protein: 8.6 g

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